Blueberry French Toast Recipe -
Blueberry French Toast Recipe
  • READY IN 15 hr

Blueberry French Toast

Recipe by  

"This recipe is so different and delicious! Easy to prepare the night before and bake in the morning. Perfect for Easter or Christmas brunch. This recipe is a family tradition. You may use either fresh or frozen blueberries for this dish."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    15 hrs


  1. Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
  2. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  3. Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
  4. To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
Kitchen-Friendly View


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2007

I've had the original version as described here, which is good but can be improved - trust me! I've tried several variations of this and other similar recipes ("Overnight Blueberry French Toast"), and this is my family's favorite: Cut eggs back to 9-10, and add 1 tsp. vanilla to the egg/milk mixture. Six to 8 oz. cream cheese is plenty. Spreading the cream cheese on the bread before slicing is a great idea if you have family members who aren't fond of cream cheese - it's less visible. Otherwise, cut into small dice no bigger than 1/2 inch (a little messy, but much better than the 1 inch squares suggested in other recipes). It's critical to sprinkle cinnamon (I like Pampered Chef's "Cinnnamon Plus" spice blend) on both the bottom and top layers of bread cubes - the cinnamon could be added to the egg mixture as well, but I would still sprinkle extra on top. For the sauce, use only about 1-2 tsp. of cornstarch, especially if you prepare it ahead of time - otherwise the sauce becomes too thick. Reduce the sugar to 1/4-1/3 cup, and add the juice of half a lemon for a little zip. Tip: Be careful not to use too much bread -- the dish can't "puff up" if all of the cubes aren't sufficiently saturated. Also, as much as I love the sauce, the dish is equally good and maybe even better with real maple syrup. Enjoy!

Most Helpful Critical Review
Jul 15, 2005

I was very disappointed with the way this recipe turned out. I would reduce the quantity of eggs to 4 and add 1/2 cup of sugar to the mixture. There was too much cream cheese and it did not contribute anything to the flavor. Use a good hearty bread such as a challah and sprinkle cinnamon sugar over it before baking.

Mar 31, 2005

This was DELICIOUS as a light supper with a sausage patty on the side. I divided this recipe down to make 3 servings. Used homemade white bread and frozen, rinsed blueberries (that's all that I had on hand). For my 3 servings, I did use 3-1/2 oz. of cream cheese, 2/3 cup blueberries, and 1/4 cup chopped pecans in the refrigerated mixture. (Spread the cheese over all the slices of bread before cutting them into cubes.) For the sauce I increased the blueberries to 1/2 cup and added the juice of 1/2 a lemon. Only had time to chill this for about 2 hours. Baked it in an 8-1/2 x 4-1/2 inch glass loaf pan. VERY YUMMY!

Feb 09, 2005

Love it! I was looking forward to trying this and was disappointed when I realized that it was supposed to be made the day before. I prepared and baked itanyway and it was great. I used frozen blueberries. I will use fewer eggs next time and more blueberries.

Oct 07, 2002

I prepared this dish for my family's Easter brunch celebration (30 people) and everyone loved it. Got lots of requests for the recipe.

Jan 13, 2005

My family raved about this recipe, which I served for a Christmas brunch. I substituted cranberries for the blueberries. The tartness counter-balanced the sweetness nicely, was less expensive than blueberries, plus looked more Christmas-y. Thank you for this new family favorite.

Jul 27, 2007

To facilitate easier serving, I slice the bread into 12 slices, then make six "sandwiches" with cream cheese on each slice of bread and a small handful of blueberries. I cut cut each sandwich in half, then fit the halves in a 9 x 13 pan. In the morning, I flip over each sandwich so the soggier side is on top and the drier side is on the bottom before baking. This ensures 12 clearly defined portions, easy serving and eating, and even distribution of the egg and milk mixture. I bring this whenever I need a brunch dish for work or other gatherings.

Aug 22, 2005

I cut the white sugar in half and that made this a little less sweet.


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 212 mg
  • 71%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 371 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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