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Close up shot of syrup drizzled over blueberry french toast bake on white plate
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5 from 3 votes

Blueberry Overnight French Toast Bake

Soft and custardy on the inside with a crunchy oat topping, this blueberry overnight french toast bake makes brunch for a crowd! Prep it the night before so that the bread absorbs all the flavors; the next morning, simply pop it into the oven and bake it up.
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; see note 1)
  • 10 eggs
  • 2 cups milk see note 2
  • 1 tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ 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) with butter or spray oil. 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.


1- choose a sturdy and crusty bread like sourdough, challah, french bread or brioche; you can cut the bread earlier in the day and let it dry out to improve absorption of the egg mixture.
2- for a richer casserole, replace half the milk with half and half
Cool completely, then store in an air tight container in the fridge. You could portion out in meal prep containers or leave it in the casserole dish with a cover.
Refrigerate for up to 4 days.
Heat in the microwave or (best) in a covered dish in the oven at 350°F for 10-15 minutes, or until warmed through
Oat topping
Do not add the crunchy oat topping until just before placing the casserole into the oven; otherwise it will absorb the liquids and not be crunchy.
  • add lemon zest 
  • add half a block of cream cheese cut into small cubes 
  • swap the blueberries for any berry: strawberries, blackberries, raspberries, cherries
  • swap the blueberries for chopped apple: I recommend 2 peeled and chopped apples
  • add pecans, almonds or walnuts
  • swap the vanilla extract for almond extract (you’ll want to reduce it by half as almond extract can have a very strong taste!)


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: 505IU | Vitamin C: 3.5mg | Calcium: 162mg | Iron: 3.3mg