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It has blueberries. It has cinnamon. It has generously-sized pieces of challah bread. Oh, and it’s so easily prepared the day before. Let me introduce you to your newest brunch friend: overnight blueberry French toast!
Brunch is everywhere and that’s no surprise. Obviously, it’s because brunch food is, in one word: amazing. I don’t know about you, but I love a hearty breakfast. Sadly, weekdays don’t have the time they deserve for that all-important morning meal. But honestly, when I’m up early, a large breakfast doesn’t even sound appetizing. By lunch, I’m busy at work and grab something light to tide me over. Or if it’s an especially hectic day, my meal consists of a bit of snacking here and there while running errands. Either way, I end up not really thinking about what I’m eating. Please tell me you’re in the same boat during your weekdays!
But this all changes on the weekend: I wake up a little later than usual, and find more time to enjoy those foods I’ve been craving all week. By the time I’ve exercised and enjoyed my first cup of coffee (of many – still loving Starbucks’ Peppermint Mocha even though Christmas is in the rearview mirror), I’ve totally missed breakfast. But isn’t this why we all love brunch? It takes the best of breakfast, pairs it with the food we usually reserve for lunch and smashes the two together to create an epic meal.
Going out for brunch is fun and if I’m choosing, I love to go to my local Deluxe Bakery. But I’m declaring this the year of staying in and making brunch in our own kitchens! Think about it: with the right recipes, you can prepare some items beforehand while other dishes can be made the morning of.
In the make-it-beforehand category is this overnight blueberry French toast. And if I’m being honest, once you make this, you’ll kind of be tempted to refrain from ever again making the traditional variety. The challah bread is soaked in a custard mixture, topped with blueberries, nuts, and a brown sugar glaze. If that didn’t get your mouth watering… well, then I’m at a loss for words.
Catchy hashtag, right? Well, it actually serves a central purpose for me. This year, it’s all about brunch-inspired recipes. Winter, spring, summer, and fall all offer seasonal specialties that are the perfect inspiration for brunch recipes. And since so much of our lives revolve around the seasons, it’s my aim to amplify these each season’s unique flavors in brunch-y recipes.
We’re already in love with going out for brunch. Now we can learn to love staying home for brunch. I think it’s just the best of all worlds:
- Great food. <– so much better than anything in a restaurant!
- Great company. <– friends = love, right?
- Easy gathering. <– I’m all about making entertaining effortless!
Let me know in the comments if you’re going to be making this French toast recipe. Or if you have a favorite brunch item that you’d love to see on this year’s menu, let me know as well!
Watch how to make this overnight blueberry French toast
Overnight Blueberry French Toast
- 1 loaf challah bread sliced into 1-inch slices
- 2 cups blueberries (fresh or frozen)
- 7 large eggs
- 1 ¾ cups whole milk
- 1 cup heavy cream
- ½ tsp salt
- zest from one lemon
- 2 tbsp lemon juice
- ½ cup sugar
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1 cup toasted and chopped pecans
- Grease a 9×13 baking dish with butter and set aside.
- Shingle the slices of bread into the prepared baking dish. Sprinkle 1 ½ cups of blueberries over the slices of bread, allowing them to fall into the cracks.1 loaf challah bread, 2 cups blueberries (fresh or frozen)
- To make the custard, crack eggs into a large bowl. Whisk until smooth. Add the milk, heavy cream, salt, zest, lemon juice, sugar, vanilla, and cinnamon. Whisk to combine and pour over the prepared bread, ensuring to moisten each slice. For overnight French toast, cover tightly with plastic wrap and chill for up to 8 hours.7 large eggs, 1 ¾ cups whole milk, 1 cup heavy cream, ½ tsp salt, zest from one lemon, 2 tbsp lemon juice, 2 tsp vanilla extract, 1 ½ tsp cinnamon, ½ cup sugar
- If wanting to bake the same day, allow the bread to soak for 30-60 minutes. When ready to bake, preheat the oven to 350°F. Top the French toast with remaining blueberries and chopped pecans. Bake until puffed and golden brown, 45-55 minutes.1 cup toasted and chopped pecans
- Remove from the oven and cool for 10 minutes. Serve with powdered sugar and maple syrup.