Overnight Baked Blueberry French Toast is the perfect thing to wake up to. Filled with sweet blueberries and topped with a sweet lemon frosting!
Happy New Year’s Eve everyone! I hope everyone had a nice Christmas holiday. I wanted to share this Overnight Baked Blueberry French Toast with everyone. It’s one of our family’s favorites, especially during the holidays. It’s easily put together the night before and then it sits in the fridge until the next morning. While you are busy entertaining guests or just lounging in bed, you can pop it in the oven. Once it’s done baking, all you need to do is top it off with a delicious lemon frosting and you are good to go.
Overnight Baked Blueberry French Toast
If you haven’t ever had an overnight French toast, it’s pretty easy. It consists of all of the normal things you would use to make French toast:
- Bread (I like to use a sweet rich bread like challah or brioche)
- Eggs
- Half and half
- Cinnamon and Salt
- and Blueberries of course!
I like to cut up the bread the morning before and let it sit out. That way it has time to dry out, which makes it better to soak up the egg mixture and it also prevents sogginess. Then, that night, I put the bread in a buttered baking dish with the blueberries. Next, I mix together the eggs, half and half, cinnamon and salt and pour it over the bread and blueberries. Make sure you mash down the bread so all of the pieces get a chance to soak up the egg mixture. Cover the dish in plastic wrap and pop it in the fridge overnight. The next morning, take out the dish while you preheat the oven, make the streusel and drop it on top. Then, bake it till it’s browned on the top and not jiggly in the middle. Lastly, make your icing, drizzle and serve!
Overnight Baked Blueberry French Toast
Ingredients
French Toast
- unsalted butter, for greasing baking dish
- 1 lb challah bread
- 2 cups frozen blueberries
- 8 large whole eggs
- 1 ½ cups half and half
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Streusel Topping
- 4 Tablespoons unsalted butter
- 4 Tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Lemon Frosting
- 1 cup powdered sugar
- 1 whole lemon, juice only
Instructions
French Toast
- Grease 9"x13" baking dish or casserole dish with butter and set aside.
- Cut up challah bread into 1" cubes and leave out to dry for a minimum of two hours or all day for best results.
- Combine cut up bread and blueberries in the prepared baking dish and set aside.
- In a medium bowl combine eggs, half and half, cinnamon and salt. Wisk to combine thoroughly and then pour over bread and blueberries. Press the pieces of bread down into the liquid so all pieces have a chance to absorb the liquid.
- Cover the dish in plastic wrap and place in the fridge for a minimum of two hours or overnight for the best results.
- When ready to bake, remove the dish from the refrigerator and remove plastic wrap. Preheat the oven to 350°.
Streusel Topping
- In a small bowl, combine butter, sugar, cinnamon, and salt and stir till all ingredients are thoroughly combined. Drop by pieces over the top of the bread and blueberry mixture.
- Bake the blueberry french toast in the preheated oven for 55-60 minutes until the top is golden brown and the middle is no longer jiggly.
Lemon Frosting
- Remove the french toast from the oven and while it's resting, combine powdered sugar and lemon juice in a small bowl. Stir to combine and drizzle over french toast.
Notes
Happy New Year everyone! I hope 2020 has great things in store for all of you!
