simple living for a scrumptious life

Overnight French Toast: Blueberry Style

I love bread. Especially thick crusty bread. And even more when its soaked in fruity, eggy goodness with a splash of syrup on top… mmmm.

This is an amazing make ahead breakfast recipe for the whole family! Unless you have a crazy toddler who thinks anything set in front of him for breakfast outside of the norm (1 hard boiled egg, a pile of oatmeal square cereal, and a piece of PB toast) is, well, absolute poison. Heaven forbid I try to give him sugar in the morning! I’m sure he’s just saving me from myself. After all, I do not need another reason to make deliciously naughty food.

Moving forward to the deliciously naughty food…

My sweetheart sister-in-law introduced me to this make ahead idea, and bless her for that! I had seen French toast casserole recipes scattered about Pinterest (I am for sure a Pinterest junkie… it’s dangerous), but hadn’t tried one yet. She had brought the ingredients to make a blueberry one to our most recent family get together, and we just ran out of time.

Lucky me, I snagged her plan, her baguette, her blueberries, and skipped out the door. (not really… I hate leaving family!)

Most of the recipes I had seen called for a ridiculous amount of heavy cream or some other rich ingredient, and my back side would soak it all in… so we don’t need that.

The day before you’d like to indulge in this amazing breakfast dish, start preparing it! After all, it is called “Overnight French Toast”… inferring that it needs to sit… overnight.

Slice up the baguette into 1-inch rounds, then slice those into 3 big-bite size pieces. Spread into a 9×13 baking dish coated with non-stick cooking spray and scatter 1 cup of blueberries over the top. Moving over to the remaining 1/2 cup of blueberries, go ahead and smash the snot out of them. It’s ok, they can take it.

Crack the eggs over the blueberries & whisk them up, then add the milk, sugar, cinnamon, nutmeg, & vanilla to the mixture and re-whisk away. Pour this concoction over the bread, cover with foil, and toss it in the fridge. Ok, don’t toss it… set it down gently.

When you’re about an hour away from wanting to dive headfirst into this frenchy toasty goodness… preheat the oven to 350. You didn’t think you were going to eat it raw… did you??

Before baking, I like to squish down the bread into the eggy mixture a bit juuuust to make sure every piece is as soaked as possible.

Bake covered for 30 minutes, then bake uncovered for 30 minutes. When you take the foil off, don’t linger too long with your head in the oven trying to smell the cinnamon… its hot in there!

Let it cool a bit & serve it up! My mom liked it as is without any toppings, but you can always sprinkle some powdered sugar on top, drizzle some maple syrup, or even add more blueberries. Totally up to you.

Enjoy the blueberry goodness!

Print Recipe
Overnight French Toast: Blueberry Style
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
  1. Slice the baguette into 1-inch rounds, then cut the slices into 3 big-bite pieces
  2. Spread the bread into a 9x13 baking dish coated with non-stick spray
  3. Scatter 1 cup blueberries over the bread, set aside
  4. In a medium sized bowl, smash the remaining 1/2 cup blueberries
  5. Whisk eggs into blueberries, then add milk, sugar, cinnamon, nutmeg, and vanilla
  6. Pour the egg mixture over the bread, cover with foil and refrigerate overnight
In the morning
  1. Preheat the oven to 350 degrees
  2. Squish the bread down into the egg mixture, making sure every piece is soaked
  3. Bake, uncovered, for 30 minutes or until the top of the bread is turning golden brown
Recipe Notes

Serving options: can sprinkle powdered sugar on top, serve as-is or with syrup.

This recipe was adapted from

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