Go Back
Print

Overnight Blueberry Cream Cheese French Toast

An overnight, baked, blueberry French toast gets baked with cream cheese and topped with homemade blueberry syrup!
Course brunch
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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!