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Blueberry Overnight French Toast Bake

Blueberry overnight french toast bake is the perfect breakfast or brunch recipe for a crowd! Assemble it the night before, and bake it up in the morning. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 425kcal


  • 1 loaf french bread cut into 1 inch cubes (roughly 4-6 cups; sourdough, challah, brioche all work)
  • 10 eggs
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup maple syrup
  • 2 cups blueberries (fresh or frozen)

Crunchy Oat Topping

  • 2 tablespoons butter melted
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 cup rolled oats
  • pinch salt


  • Grease a large baking dish (8 x 13 or equivalent). Scatter half the bread cubes, then half the blueberries. Repeat with a second layer.
  • In a large bowl, beat the eggs. Add the milk, vanilla, cinnamon, nutmeg and maple syrup and mix until combined. Pour evenly over the bread cubes.
  • Cover the casserole with plastic and store in the fridge overnight.
  • The next morning, stir together the crumble topping ingredients. Scatter evenly over the top of the casserole.
  • Heat the oven to 350°F. Bake the casserole uncovered for 45 minutes - 1 hour. Start checking at 45 minutes by inserting a knife in the middle of the casserole. If liquid oozes around the knife, keep baking.
  • Allow the casserole to cool for 10 minutes before serving with maple syrup and extra blueberries.


Leftovers keep (covered) in the fridge for 3-4 days.


Serving: 1/8 of batch | Calories: 425kcal | Carbohydrates: 62g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 218mg | Sodium: 389mg | Potassium: 347mg | Fiber: 3g | Sugar: 25g | Vitamin A: 10.1% | Vitamin C: 4.3% | Calcium: 16.2% | Iron: 18.4%