Overnight Blueberry French Toast

Overnight Blueberry French Toast Ingredients

The ingredients in this French toast all serve a purpose in making a delicious breakfast casserole recipe:

• Challah bread – Rich and slightly sweet, it’s a sturdy enough bread to soak up the custard without falling apart, which gives the casserole a soft, pudding-style center and crisp edges.
• Blueberries – They burst as they bake, adding pockets of sweetness and a beautiful purple-streaked top. You can use fresh or frozen, and the frozen ones can go straight from the freezer.
• Eggs – Create the base of the custard, helping the bread set into creamy French toast.
• Whole milk and heavy cream – Add moisture and lusciousness that soaks into every slice of bread for a tender interior.
• Kosher salt – Balances out the sweetness.
• Lemon zest and lemon juice – Pack the recipe with bright citrus flavor that pairs really well with blueberries.
• Granulated sugar – Sweetens the custard so the finished casserole tastes like French toast.
• Vanilla extract – Brings a bit of added flavor and warmth.
• Ground cinnamon – Classic French toast spice that plays well with blueberries and pecans.
• Pecans – Add some crunch and nuttiness.

The full amount of each ingredient can be found in the recipe card below.

How to Make Overnight Blueberry French Toast

There are 5 easy steps to make this French toast recipe:

Grease the pan – Butter a 9 x 13-inch baking dish, making sure to coat the corners and sides so the French toast releases easily after baking. Set aside.

Layer the bread and berries – Shingle the slices of challah in the prepared baking dish, slightly overlapping them. Sprinkle some of the blueberries evenly over and between the slices so they fall down into the cracks.

Whisk the custard – In a large bowl, crack in the eggs and whisk until smooth. Add the whole milk, heavy cream, kosher salt, lemon zest, lemon juice, sugar, vanilla extract, and ground cinnamon. Whisk until everything is fully combined.

Soak the bread – Pour the custard mixture over the bread, making sure to cover each slice. For overnight blueberry French toast, cover the dish tightly with plastic wrap and refrigerate for up to 8 hours so the bread can fully soak up the custard. If baking the same day, let the dish rest for 30-60 minutes so the bread still has time to absorb some of the liquid.

Bake – When ready to bake, preheat the oven to 350°F. Sprinkle the remaining blueberries and the pecans over the top of the soaked bread. Cover the dish with foil, and bake, covered, for 30 minutes. Remove the foil and continue baking for 15-25 minutes more, until the casserole is puffed, the top is golden brown, and the center is set. Remove from the oven and let the French toast cool for about 10 minutes so it sets up. Dust with powdered sugar and serve warm with maple syrup.

Recipe Tips

• Use day-old bread – Slightly stale challah absorbs the custard better and helps prevent a soggy casserole. If your bread is very fresh, you can slice it and let it sit out at room temperature for 1-2 hours.
• Leave the blueberries frozen – If you’re using frozen blueberries, add them straight from the freezer so they hold their shape and do not release too much juice before baking.
• Check for doneness in the center – The edges will brown first, so look at the middle of the pan; it should be puffed and set, not wet or jiggly, and a knife inserted in the center should come out without raw custard.
• Swap the nuts if needed – If pecans aren’t your favorite, this works beautifully with most types of nuts. Or, you can leave the nuts out entirely for a nut-free version.

More Breakfast Recipes

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• Chorizo breakfast burritos
• Swiss chard and harissa egg sandwich
• Asparagus and roasted potato frittata