Best 11 Allrecipes Overnight Blueberry French Toast Recipes

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• In a small saucepan, melt butter over medium heat. Remove from heat; whisk in brown sugar. Spread into a greased 13x9-in. baking dish; top with bread. In a bowl, whisk eggs, milk, vanilla, cinnamon and salt; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Turn bread slices. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Top with blueberries; bake 10 minutes longer. Let stand 5-10 minutes before serving. If desired, serve with syrup.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

BLUEBERRY ALMOND OVERNIGHT FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
• Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
• Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
• Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
• Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.

BLUEBERRY ALMOND FRENCH TOAST BAKE

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.
• Excellent source of: Protein, Riboflavin, Iodine, Manganese, Selenium
• Good source of: Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
• In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
• In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

OVERNIGHT FRENCH TOAST

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE

Steps:

• Spray a 9 x 13 inch pan with nonstick cooking spray.
• Arrange 1/2 of the bread cubes in the bottom of the pan.
• Spread cream cheese cubes and blueberries over the bread cubes.
• Top with remaining bread cubes.
• Mix together eggs, syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
• Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
• For the syrup, mix together sugar, water, and cornstarch in a saucepan over medium heat until slightly thickened.
• Stir in blueberries and simmer for 10 minutes.
• Serve over french toast.

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
• Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
• Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
• Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
• Serve portions of casserole on plates and pour warm syrup over top.

BLUEBERRY OVERNIGHT FRENCH TOAST

Steps:

• Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
• Cut cream cheese into 1-in. cubes; place over bread.
• Top with blueberries and remaining bread.
• In a large bowl, combine egg substitute, milk and syrup; mix well.
• Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
• Cover and bake at 350° for 30 minutes.
• Uncover; bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water.
• Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
• Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Grease a 13 x 9 inch baking dish.
• Arrange the bread in a single layer in the dish.
• In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix.
• Pour egg mixture evenly over the bread. Cover and let sit 8 hours or overnight.
• When ready to bake, preheat the oven to 400 degrees.
• In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well.
• Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce.
• Bake for 45 minutes until set and golden brown on top.
• Serve with warm maple syrup.

BLUEBERRY FRENCH TOAST

Steps:

• Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.