Name: Overnight Blueberry French Toast Bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 12 slices of bread (day-old, cut into 2 cm (1 inch) cubes ( I use to toast bread)); 230 grams sour cream ((1 cup)); 1 egg (beaten); 75 grams granulated sugar ((1/3 cup, 2.65 oz)); 1 teaspoon vanilla extract; zest of one lemon; 3 eggs (beaten); 250 ml milk ((1 cup, 8.4 fl oz)); 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 60 ml maple syrup ((1/4 cup, 2 fl oz)); 1 1/2 cup blueberries (fresh or frozen)

Breakfast is my favorite meal of the day. I love all breakfast food, but over the week my husband is at work in the morning, and I really can’t make all the breakfast food that I like, since it would be absurd to make big batches of food just for me, so over the week I stick with pancakes, waffles, omelets, or cereals.

My hubby is also a big fan of breakfast food, so I always on Saturday and/or Sunday morning prepare something special, like this Overnight Blueberry and Sour Cream French Toast Casserole.
It’s made with juicy blueberries layered between soft and creamy filling. There is no matter what type of bread you use, day-old and a little stale bread are the best since it absorbs much more of the egg custard. The fridge is an essential step to prepare this french toast and I find the longer the bread soaks, the tastier the casserole.

This was a big hit first time I made it, and of course, I had to make it again and again. My hubby even took leftovers to work on Monday, and some of his colleagues tried it and asked for a recipe.

Print Recipe

5 from 4 votes

Overnight Blueberry French Toast Bake

t’s made with juicy blueberries layered between soft and creamy filling. There is no matter what type of bread you use, day-old and a little stale bread are the best since it absorbs much more of the egg custard. The fridge is an essential step to prepare this french toast and I find the longer the bread soaks, the tastier the casserole.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Breakfast, brunch

Servings:

Author: Mihaela K. Sebrek

Ingredients

12 slices of bread day-old, cut into 2 cm (1 inch) cubes ( I use to toast bread)
230 grams sour cream (1 cup)
1 egg beaten
75 grams granulated sugar (1/3 cup, 2.65 oz)
1 teaspoon vanilla extract
zest of one lemon
3 eggs beaten
250 ml milk (1 cup, 8.4 fl oz)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
60 ml maple syrup (1/4 cup, 2 fl oz)
1 1/2 cup blueberries fresh or frozen

Instructions

Grease 26 x 20 cm (10 x 8 or 9 x 9 inch) baking pan with butter.
Cut bread slices into 2 cm (1 inch) cubes ( I like to cut out crust).
Spread half of the bread cubes on the bottom of the pan. Press gently with your palm to squeeze bread pieces a bit.
In a small bowl beat 1 egg, add sour cream, sugar, vanilla, and lemon zest and mix until smooth.
Pour mixture over prepared bread. Spread half of the blueberries and cover everything with remaining bread cubes.
In another bowl beat 3 eggs, add milk, vanilla, cinnamon, and maple syrup. Pour mixture over bread, be sure to cover every piece of bread with mixture.
Spread the rest of blueberries on the top.
Wrap in foil and put in the refrigerator for at least 2 hours, preferably overnight.
When ready to bake, preheat oven to 180°C (350°F) and bake for 30-40 minutes, or until golden brown.
Serve warm.