Easy Overnight Blueberry French Toast Bake

Food is often the thing that gets me out of bed in the morning – and this easy overnight blueberry french toast bake gets me up especially fast. I’ve even been known to cut a nap short just so I have time to eat two dinners. So, delicious breakfast food is something that I really look forward to. Not that cereal, oatmeal, toast, or other traditional breakfast foods aren’t delicious, but there’s something about a dish like this overnight french toast bake that really gets my wheels turning. Whatever that means!

Whenever I buy bread, I find I either go through it all really fast or, it ends up sitting there unused until it begins to go stale. While using fresh bread is perfectly fine for this recipe too, stale bread pulls in more moisture and flavor since it has dried out more. I had a loaf of white bread that only had two slices taken out of it that was beginning to go stale, so I made this french toast bake the other night and it did not disappoint!

Please note: these ingredient quantities are flexible. If you want a more moist dish, use more milk. If you want more protein, add more eggs. Creamier, add more cream cheese. Etc. Etc. It’s hard to screw up! Get creative! (Sorry for saying moist)

Yield: 4Author: Chelsea | XO&SoPin it

Easy Overnight Blueberry French Toast Bake

This overnight French toast bake with blueberries and cream cheese is the perfect thing to throw together the night before if you want to wake up to an easy and delicious breakfast!

prep time: 10 mins cook time: 30 mins total time: 40 mins

ingredients:

4 cups, slightly less than 1 loaf bread cubes
4 eggs
3/4 cup milk
1/3 cup syrup
4 oz. (half a block) cubed cream cheese
1/2 cup blueberries*
enough butter to grease the pan

instructions

Grease a 10 x 10 pan with butter, and make sure you really get it into the corners of the pan.

In a large bowl, mix together the eggs, milk, and syrup. Set aside.

Cut or break your bread into cubes, and put HALF of the cubes in your greased pan.

Top the bread with half of the blueberries and half of the cubed cream cheese.

Add the other half of the cubed bread and the rest of the blueberries and cream cheese.

Pour your egg/milk/syrup mixture over the bread/blueberries/cream cheese.

Mix everything with your hands a little bit to make sure all the bread gets coated.

Cover your dish and refrigerate it for at least one hour, but preferably overnight.

Cover
in tin foil and cook in a 350 oven for 15 minutes.

Remove tin foil and
cook for another 15 minutes or until bread looks golden brown and not
“mushy” and the cream cheese is melting.

Top with syrup and enjoy!

NOTES:

*I recommend you use room temperature blueberries. If you're using frozen blueberries, give them a light flour dusting to prevent them from getting too gooey.

Created using The Recipes Generator