Overnight Blueberry Cream Cheese French Toast

This Overnight Blueberry Cream Cheese French Toast is a must for your next brunch!  It is baked with blueberries and topped with a fresh blueberry syrup for double the blueberry flavor.  This is a blueberry lover’s dream and you can’t go wrong with a little cream cheese to kick things into yum overdrive. 

I made this recipe for Mother’s Day brunch this year and let’s just say that us moms were happy campers (along with everyone else)!  I usually stick with my recipe for Overnight Apple French Toast, but decided it was time for a change of food scenery.  My husband is not a big blueberry fan…I figured this out the hard way when he started picking all the blueberries out of the pancakes I made him while we were dating).  So,  I figured Mother’s Day was the perfect time to throw this blueberry surprise at him.  Well, let’s just say that he enjoyed blueberries for breakfast for the first time.   I may even go as far as preparing this for him for Father’s Day (along with his favorite Spicy Buffalo Biscuits and Gravy).

I grew up having French Toast for dinner (that was literally one of the only things I would eat as a child).   It is still one of my favorite foods to this day.  I have made it my mission to make all the best pancake and French toast recipes for everyone to enjoy in this world of sweet, sticky, and bready delights. Coincidentally, cream cheese also makes magical pancakes in my Raspberry Cream Cheese Pancake recipe.  See you soon brunchie fans!

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Overnight Blueberry Cream Cheese French Toast

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

 

An overnight, baked, blueberry French toast gets baked with cream cheese and topped with homemade blueberry syrup!

Course: brunch

Servings: 12 servings

Author: Holly- 3 Yummy Tummies

Ingredients

• 1 Large Loaf of French Bread
• 10 eggs
• 2 C. Milk
• 1 Tsp. Vanilla
• 1 Tsp. Cinnamon
• 1/2 C. Light Corn Syrup
• 1 1/2 C. Blueberries
• Cream Cheese Filling:
• 12 oz. Cream Cheese; softened
• 1/2 C. Powdered Sugar
• 1/4 C. Milk
• 2 Tbsp. Lemon Juice
• Blueberry Syrup:
• 2 C. Blueberries
• Zest of 1 lemon
• 2 Tbsp. Lemon Juice
• 1 1/2 C. Sugar
• 1 1/2 C. Water
• 2 Tbsp. Corn Starch

Instructions

1. Cut french bread into medium sized cubes.
2. Place half the cubes in the bottom of a greased 13X9" baking pan.
3. Beat together cream cheese, powdered sugar, milk and lemon juice.
4. Spoon the cream cheese mixture evenly to the top of the bread pudding cubes in the prepared baking pan. Lightly spread around.
5. Evenly sprinkle top of the cream cheese mixture with blueberries.
6. Top with the other remaining bread cubes.
7. Beat together eggs, milk, vanilla, cinnamon and light corn syrup.
8. Evenly pour egg mixture over top of the bread cubes.
9. Lightly press down to ensure bread is thoroughly coated.
10. Cover and refrigerate overnight for 8 hours.
11. Cover top with aluminum foil and bake at 350 degrees for 30 minutes.
12. Remove foil and bake an additional 20 minutes until top is lightly browned.
13. Remove from oven and allow to cool slightly while you prepare the blueberry syrup.
14. Blueberry Syrup:
15. Add blueberries, lemon zest, lemon juice, water and sugar to a saucepan on medium heat.
16. Stir frequently until blueberries begin to burst.
17. Add corn starch and continue stirring frequently until slightly thickened.
18. Pour over the top of the blueberry casserole.
19. Enjoy!