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–+ servings
Blueberry French toast with maple syrup pouring on top.
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4.92 from 12 votes

Overnight Blueberry French Toast

Overnight blueberry French toast is the make ahead brunch casserole of your dreams, with challah, blueberries, lemon, cinnamon, and pecans baked into a golden, custardy French toast bake that you can prep the night before and simply bake in the morning.
Prep Time20 minutes
Cook Time55 minutes
Soak Time1 hour
Total Time2 hours 15 minutes
Course: Breakfast
Cuisine: American
Difficulty: Easy
Method: Baking
Servings: 15 servings
Author: Kaleb

Ingredients

  • unsalted butter to grease the pan
  • 1 loaf challah bread (about 1 lb) sliced into 1-inch slices
  • 2 cups blueberries (fresh or frozen) separated
  • 7 large eggs
  • 1 ¾ cups whole milk
  • 1 cup heavy cream
  • ½ tsp kosher salt
  • zest from 1 lemon
  • 2 tbsp fresh lemon juice
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • 1 cup toasted and chopped pecans

Instructions

  • Grease a 9 x 13-inch baking dish with butter and set aside.
    unsalted butter
  • Assemble: 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 (about 1 lb), 2 cups blueberries (fresh or frozen)
  • 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.
    7 large eggs, 1 ¾ cups whole milk, 1 cup heavy cream, ½ tsp kosher salt, zest from 1 lemon, 2 tbsp fresh lemon juice, 2 tsp vanilla extract, 1 ½ tsp ground cinnamon, ½ cup granulated sugar
  • Soak the bread: Pour the custard over the prepared bread, ensuring each slice is moistened. For overnight French toast, cover tightly with plastic wrap and chill for up to 8 hours. If baking the same day, allow the bread to soak for 30-60 minutes.
  • Bake: When ready to bake, preheat the oven to 350°F. Top the French toast with the remaining blueberries and chopped pecans. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for 15-25 minutes uncovered, until puffed and golden brown. Remove from the oven and cool for 10 minutes. Serve with powdered sugar and maple syrup.
    1 cup toasted and chopped pecans

Video

Nutrition

Serving: 1serving | Calories: 259kcal