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Overnight Blueberry French Toast

This Overnight Blueberry French Toast is a dreamy, custardy breakfast with cream cheese and blueberries, baked to golden perfection and topped with homemade blueberry syrup.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberry, Breakfast, Brunch, Easy, French Toast, Overnight
Servings: 8 servings

Ingredients

  • 12 slices thick, stale challah bread about 1 pound, one loaf
  • 2 8-ounce packages cream cheese or mascarpone cheese
  • 1 cup fresh or frozen blueberries plus extra for topping
  • 12 large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 1 cup granulated white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 tablespoon butter

Instructions

  • Slice your challah bread into 12 thick slices—about 1 pound total. If your challah isn’t stale, you can lightly toast the slices to help them absorb the custard without falling apart. In a bowl, soften the cream cheese or mascarpone slightly, then fold in 1 cup of blueberries. Gently spread this creamy mixture evenly over half of the challah slices.
  • Place the remaining slices of challah on top of the cream cheese and blueberry–topped slices, creating sandwiches. Arrange these layered slices snugly in your 9x13 baking dish.
  • In a large mixing bowl, whisk together the 12 large eggs, 2 cups of milk, and 1 teaspoon vanilla extract until well blended. Pour this custard evenly over the layered challah sandwiches, pressing down gently to ensure all the bread absorbs the liquid.
  • Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight. This soaking time allows the bread to become perfectly custardy and flavorful.
  • About 30 minutes before baking, combine 1 cup granulated sugar, 2 tablespoons cornstarch, and 1 cup water in a saucepan over medium heat. Stir constantly until the mixture thickens. Add 1 cup fresh blueberries and ½ cup maple syrup, then cook for an additional 2–3 minutes until the berries soften and the syrup is glossy. Remove from heat and stir in 1 tablespoon butter for richness.
  • Preheat your oven to 350°F (175°C). Remove the baking dish from the fridge, uncover, and bake for 45 to 50 minutes, or until the top is golden brown and the custard is set.
  • Let the French toast cool for a few minutes before slicing. Drizzle generously with the warm blueberry syrup and garnish with extra fresh blueberries if desired. Serve with a side of crispy bacon or your favorite breakfast proteins for a complete meal.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Saucepan
  • Spatula or spoon

Notes

  • Use stale challah bread to ensure the custard soaks in without the bread becoming mushy.
  • Prepare the blueberry syrup a day ahead and gently reheat before serving for convenience.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; the syrup keeps separately for up to 5 days.
  • Try swapping challah for brioche or adding cinnamon and nutmeg to the custard for seasonal variations.
  • Reheat slices in a 350°F oven for 10-15 minutes to restore texture and warmth.