Happy Monday, friends! I’m loving today for two reasons – I’m on vacation AND I remembered to prep breakfast before bed last night. That means I was able to sleep in late and wake up to the immediate smell of my Overnight Blueberry French Toast Casserole in the oven. When I remember to prep breakfast (which is usually on Friday night, oddly enough) this is one of our favorite go-to’s.
Brandon and I both love blueberries and I’m a sucker for french toast (he prefers pancakes). I’ll usually wake up and pop this in the oven to bake while I shower and he walks the dogs for their morning mini-hike. This past weekend was crazy busy and I started a new furniture makeover project (transforming a shiny teal cabinet to a classic white cabinet and new hardware, see the before on Instagram). I was just so go-go-go that I didn’t get the chance to sit down and do the weekend cooking and canning like I usually do. It wasn’t until last night, at about 11pm, when I actually realized I am on vacation this week. I immediately jumped up and told Brandon, “I’m on vacation! I’m going to prep my overnight blueberry french toast casserole for tomorrow!”
It only takes like 5 minutes so it really isn’t as daunting of a task as I made it sound. Plus, it’s totally worth it.
It just makes lazy mornings so much nicer when breakfast isn’t something I have to stress about. Plus, since Brandon drinks a lot of smoothies and there are always bags of frozen blueberries in the freezer, this is a breakfast I can make any weekend. Since it bakes for about an hour once I put it in the oven in the morning it’s not really do-able for us for a weekday meal but if you’re an early riser, go for it.
I always put powdered sugar on the plate before topping it with the overnight blueberry french toast casserole because I like how the bottom pieces soak up the powdered sugar. It guarantees you end on a sweet bite.
- 1 Large loaf of french bread, cut into 1″ cubes
- 3 Cups blueberries, divided (fresh or frozen)
- 1/2 Cup white sugar
- 5 Large eggs
- 3 Cups whole milk
- 1 1/2 Tsp cinnamon
- 1 1/2 Tsp vanilla extract
- Lemon zest
- Spray to grease a 9 × 13 baking pan.
- In a large mixing bowl, toss together the bread cubes and 2 cups of blueberries. Spread evenly in the baking pan.
- In a large mixing bowl, combine the remaining blueberries, sugar, and eggs.
- Add milk, cinnamon, and vanilla. Stir to combine.
- Pour the egg mixture evenly over the bread cubes and blueberries. Cover with aluminum foil and refrigerate (at least 8 hours).
- Preheat the oven to 350-degrees.
- Remain covered and bake on the middle rack for 45 minutes.
- Remove from the oven and uncover. Lightly toss the bread cubes and blueberries.
- Return to the oven and bake, uncovered, for 30 minutes. Check occasionally to prevent the top of the bread cubes from burning.
- Top with lemon zest.
- Serve warm topped with powdered sugar, syrup (maple or blueberry), or fresh berries.
Good morning! Enjoy!