Overnight Blueberries and Cream French Toast Casserole

Overnight Blueberries and Cream French Toast Casserole

This Overnight Blueberries and Cream French Toast Recipe is the perfect answer to hosting a brunch!

So I am obsessed with casseroles.

I know, I know.

But just the idea of everything in one place all baked up together is comforting and cozy…

Which brings me to today’s deliciousness.

It’s Overnight Blueberries and Cream French Toast Casserole, and it’s literally what dreams are made of.

Plus, making breakfast the night before is like a dream come true.


Honestly what IS a dream come true is the fact that I am working with PHILADELPHIA Cream Cheese this year as a brand ambassador…hello, what IS this life?

So I get to play with cream cheese over the next 12 months and share my creations you all you!


With Easter coming I thought you guys might be interested in a brunch-ish recipe.

Yep, brunch-ish is totally a meal.

And during the holiday time when you have guests coming over it’s nice to not run around like a crazy lunatic before people arrive trying to get your meal together. That’s why this one is so great.. it’s a make-ahead dish!

Overnight Blueberries and Cream French Toast Casserole

Using PHILADELPHIA Cream Cheese in this one makes me happy because I can always count on it’s quality. They use Fresh Local Milk and Real Wholesome Cream, it’s Farm to Our Fridge in Just Six Days AND there are no preservatives in the original  PHILADELPHIA cream cheese brick (which is what I used today). Fantastic!


So let me walk you through the steps…

First grab some bread…it’s best if it’s not SUPER fresh, day old works great!

Overnight Blueberries and Cream French Toast Casserole

Cut it into cubes and place half of them in a greased 9×13 dish.

Then grab your PHILADELPHIA Cream Cheese .

Overnight Blueberries and Cream French Toast Casserole

I mixed mine up in the mixer with a little bit of sugar and spread it all over the cubed bread.

Overnight Blueberries and Cream French Toast Casserole

That can be a little tricky (the spreading), so feel free to just drop on the bread in teaspoon sized amounts without spreading.. it works just as well!

Then spread some blueberries all over that!

Overnight Blueberries and Cream French Toast Casserole

I actually used frozen blueberries (thawed out), but absolutely use fresh if they are available!

Next grab some eggs…you will need 10.

Overnight Blueberries and Cream French Toast Casserole

Mix that with some milk and vanilla.

Spread the remaining bread all over the top of the blueberry layer and pour the egg mixture over all of it!

Overnight Blueberries and Cream French Toast CasseroleNow, cover it with plastic wrap and let it sit in the fridge overnight!

When you’re ready to bake it, bring it out of the fridge about 30 minutes prior, to take the chill off and bake it!

Overnight Blueberries and Cream French Toast Casserole

Serve it warm!

But first you HAVE to make the blueberry syrup to go with it.

It’s absolutely optional, but totally NOT optional!


Again, grab some more blueberries…I used frozen again. This time they don’t really need to thaw.

Overnight Blueberries and Cream French Toast Casserole

And make a quick syrup on the stove top with sugar, water and cornstarch.

Overnight Blueberries and Cream French Toast Casserole

Add in the blueberries and allow it to cook a bit more. You will end up with a glorious syrup!

When you’re ready to serve, slice your casserole…

And pour that loveliness all up on there…

Overnight Blueberries and Cream French Toast Casserole

I mean, right?

Overnight Blueberries and Cream French Toast Casserole

Then you should definitely add some whipped cream. It would be wrong not to.

Oh good gracious.

Overnight Blueberries and Cream French Toast Casserole



Overnight Blueberries and Cream French Toast Casserole

  • Author: Cookies & Cups


serves 10



  • 18 slices of white bread, day old works best
  • 2 (8 oz) blocks Philadelphia Cream Cheese, room temperature
  • 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
  • 1/4 cup powdered sugar
  • 10 eggs
  • 1 1/2 cups milk
  • 2 tsp vanilla extract
  • 1/3 cup maple syrup

Blueberry Syrup

  • 1 cup granulated sugar
  • 2 Tbsp corn starch
  • 1 cup water
  • 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
  • 1 Tbsp butter


  1. Spray a 9×13 pan with baking spray.
  2. Cut all the bread in the cubes. Spread half the bread in the prepared pan, pressing down slightly.
  3. In bowl of stand mixer beat cream cheese and powdered sugar together. Drop by the spoonful the cream cheese mixture evenly on the bread layer, spreading if desired. (Spreading this is a little difficult, but I prefer it). Top with the blueberries and then the remaining bread.
  4. In a large bowl whisk together the eggs, milk, vanilla and maple syrup. Pour over the entire casserole. Cover with cling wrap and place in the refrigerator overnight.
  5. When ready to bake, remove from the fridge 30 minutes before baking to take the chill off.
  6. Remove Cling Wrap and cover with foil to bake.
  7. Bake covered at 350° for 30 minutes and then remove cover and bake an additional 25-30 minutes until center is set.
  8. Allow to cool slightly before serving.

Blueberry Syrup

  1. While the casserole is baking prepare the syrup. In a medium saucepan combine sugar, corn starch and water. Bring to a boil, stirring occasionally. Once it’s reached a boil simmer for 3-4 minutes until thickened. Add in blueberries and butter and simmer for 10 more minutes.
  2. Pour syrup over entire casserole or individual portions.


Serve immediately, or cover and store for up to 2 days, reheating before serving.

recipe adapted from all recipes

I have been selected by Kraft Foods to be a spokesperson for PHILADELPHIA Cream Cheese. While I have been compensated for my time, my opinions are my own.

41 Responses

  1. Susan

    Great recipe! I do a similar recipe but with french toast – cream cheese and jam like filling between 2 slices of bread then dip in egg mixture and pan fry. My kids love it and I am guessing its easier than trying to spread over cut bread chunks? You might want to try that.

  2. Linda

    I’m assuming other fruits like peaches or cherries can cbe used too. I think it looks fabulous, but my husband isn’t a fan of blueberries… why, I can’t understand.

  3. I make a French toast that is almost identical. For that recipe the cream cheese was optional. I love to use it but I hated spreading or cubing the cheese. So I add it to the blender with the egg and milk mixture. Works really well! I also add white choc chips to mine which you can’t really taste but it adds to the richness. I don’t add blueberries inside (but great idea) and make my sauce with mixed berries. Yum. Glad you shared this with everyone. Especially since I can’t find the recipe on the website anymore and all I have is the Pinterest image.

  4. There is definitely no cream cheese quite like Philadelphia cream cheese! It’s the best. Special make-ahead breakfasts always sound good to me! Love the fruit mixed in!

  5. Julie

    Hi Shelly! I am absolutely kicking aside the coffee cake I have made for Easter breakfast for my family throughout my girls’ childhood and making this. Just curious though, what kind of bread did you use? Regular white sandwich bread or something crustier for texture? Thanks, looks so delicious and I know we will love it!

  6. Kitina Bryson

    So excited to hear that you’ll be working with Philadelphia cream cheese. Looking forward to the recipes. I have always said cream cheese makes everything better.

  7. Bonnie

    I used what I had on hand so I had to make some substitutions. I did a combo of frozen cherries and raspberries for the fruit. I halved the recipe and put it in an 8 inch pan because it’s just two of us here. I didn’t have quite enough cream cheese so I added some strained vanilla Greek yogurt. I’m getting ready to bake it now so I’ll have to comment on the end result later.

  8. Bonnie

    This turned out great! I had to substitute cherries and raspberries for the blueberries but it was delicious! I had to make up part of the cream cheese with strained greek yogurt because I didn’t have enough cream cheese on hand, but it still turned out great, and when I am able to use the full of amount of cream cheese next time it will be fabulous.

  9. Holly K

    I made this using a loaf of French bread for our Easter breakfast at church and ohemmmgeee SO good. And I don’t normally enjoy french toast anything, stuffed or unstuffed, casserole or regular but I couldn’t stop eating this. It got RAVE reviews. I will definitely be expected to make this every year now. So good!

  10. Debbie Appenzellar

    The blueberry syrup is to die for! My husband & I both enjoyed the blueberry cream cheese French toast casserole!! We both love blueberries….I may try this with other fruit as well. Thanks for some great recipes

  11. Katie Sechrist

    Made the casserole and it’s in the fridge; started making the blueberry syrup but there’s no mention in the directions of the 1 Tbsp of butter. Does that go in the syrup when the sugar is dissolved in the water? Or when I add the blueberries? Or not at all?

  12. Pingback : Overnight Blueberry French Toast Casserole - The Food Charlatan

  13. Pingback : Overnight Blueberry French Toast Casserole – Foodie Lover

Leave a Reply