Can I double this recipe for a crowd?

Yes, but make sure your pans and oven space can handle it. I once tried to double in a small oven and had to stagger the times. It worked, but it taught me to plan better. If using slow cookers, use two or a large oval and watch the cook time.

Can I make this in a slow cooker instead of the oven?

Absolutely. Grease the slow cooker, layer as you would the pan, and cook on low for 3 to 4 hours. The top will not get as browned, but the inside will be delectable. This is a true easy crock pot recipe for busy mornings.

Do I have to use cream cheese?

No. Cream cheese adds a lovely tang and richness, but you can swap ricotta or mascarpone for a different texture. Ricotta gives a lighter feel, mascarpone a silkier one. You could also omit it entirely if you prefer a purer custard.

Can I use frozen blueberries?

Yes. Toss them in frozen. They will release extra juice, which can be wonderful if you like a jammy parcel inside. If you want the blueberries to stay more intact, use fresh berries.

What if my bread becomes soggy?

If your bread sinks too much, it probably oversoaked. Bake at the recommended temperatures and times. A longer bake uncovered can help. Also, use slightly stale bread to reduce the chance of a mushy center.

Easy Overnight Vanilla Blueberry French Toast 2026

Description

A comforting dish that combines bread, blueberries, and a rich vanilla custard, perfect for busy mornings or a cozy family dinner.

Ingredients

Scale

1 Loaf French or Italian Bread, cut into cubes
1 (8-ounce) package cream cheese, cut into cubes
1 cup blueberries, fresh or frozen
12 large eggs
1/2 cup maple syrup
2 cups milk
1 tablespoon vanilla extract
Blueberry syrup, to serve

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Instructions

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, vanilla, and maple syrup. Whisk until smooth and a little frothy.
Pour over bread cubes and cover the pan with foil. Let it chill in the refrigerator overnight (or at least an hour).
Bake covered with foil at 350°F for 30 minutes.
Remove the foil and bake for another 30 minutes until fluffy and golden.
Top with blueberry syrup before serving.

Notes

Use stale bread for the best texture. If using frozen blueberries, do not thaw them. Add good quality vanilla for the best flavor.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 12g
Sodium: 300mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 15g
Cholesterol: 360mg