Overnight Blueberry French Toast

Uh Muh Gah. You guys. I can’t even tell you how busy I am. You would think I’m absolutely nuts… which I am. Unfortunately, the busier I am, the less time I have to devote to my blog. BUT, I have a yummy recipe for you to make up for my absence. Before I get to the recipe, I am working on launching a super awesome website for moms and I need your input. Could you fill out this fun little survey for me? Pretty please?  Take Survey Here!  THANK YOU!

Okay, recipe!

Overnight Blueberry French Toast

French Toast:

  • 12 slices bread, cut into cubes (I use whole wheat french bread)
  • 1 (8-ounce) package cream cheese, cut in cubes (I use low fat)
  • 1 cup blueberries (fresh or frozen)
  • 12 large eggs
  • 1/3 cup maple syrup
  • 2 cups milk (I use 1 cup 2% milk and 1 cup skim)


  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons cornstarch
  • 1 cup blueberries (fresh or frozen)
  • 1 Tablespoon butter


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, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.

Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.



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