Overnight Blueberry French Toast Bake

• 8 cups cubed stale bread
• 2 cups fresh blueberries
• 4 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 tablespoons unsalted butter, melted
• Powdered sugar for garnish

Steps

1. 1 Preheat oven to 350°F.
2. 2 Layer half the bread cubes in a greased 9x13 inch baking dish.
3. 3 Sprinkle with 1 cup of blueberries.
4. 4 In a large bowl, whisk together eggs, milk, heavy cream, sugar, cinnamon, vanilla, salt, and nutmeg.
5. 5 Pour mixture evenly over bread.
6. 6 Layer remaining bread and blueberries.
7. 7 Drizzle melted butter over the top.
8. 8 Cover and refrigerate overnight.
9. 9 Bake, covered, for 30 minutes, then uncover and bake another 15 minutes.
10. 10 Let stand 5 minutes before serving, dust with powdered sugar.

Equipment

• 9x13 inch baking dish
• Whisk
• Measuring cups and spoons

Variations

• Swap blueberries for strawberries or raspberries.
• Add a sprinkle of chopped nuts for crunch.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute coconut sugar for granulated sugar for a different flavor profile.

Pairings

• Fresh fruit salad
• Hot coffee or tea

Nutrition

Tips

• Use stale bread for best texture.
• Cover with foil if the top browns too quickly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat covered in a 350°F oven until heated through.

Serving Suggestions

• Serve with warm maple syrup and a side of crispy bacon.
• Add a dollop of whipped cream for extra indulgence.

FAQ