Easy Overnight Blueberry French Toast Recipes

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.

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.

Steps:

• *I buy Brioche buns at Whole Foods, because not only are they delicious, but they aren't horribly expensive. Using an "egg-based" bread will yield the best results. My second choice would be using a French bread that is stale. I don't recommend using plain white bread, but no matter what-- be sure that the bread isn't moist and fresh. Otherwise, you'll end up with gummy French Toast. For the casserole: Spray a 9x13-inch (I use an oval 11 x 9-inch dish) with non-stick spray Cut the bread into 1-inch cubes. Spread half of the bread into the pan, and then spread the cream cheese cubes. Note: I actually added all of the bread, then nestled the cream cheese cubes in between and sprinkled the blueberries throughout (rearranging them until I liked the way it looked. Sprinkle the cinnamon sugar on top. Custard: Whisk eggs in a bowl, add the milk, maple syrup and vanilla. Whisk until well combined. Pour, evenly, over the bread and berry mixture. Cover with plastic wrap, and refrigerate overnight. (I set an oval plate on top to weight it down a bit.) In the morning: Remove the casserole and allow to come to room temperature for about 30 minutes. Preheat the oven to 350°F. Replace the plastic wrap with aluminum foil, and bake for 30 minutes. Remove the foil, and bake for 30 minutes more-- or until it is set in the center and has a golden color. Blueberry sauce: In a medium saucepan, mix the sugar and cornstarch (or Instant Jel) together to evenly combine. Add the lemon zest. Add the water, while whisking (to prevent lumps). Bring to a boil over medium heat, stirring constantly. Add the blueberries (no need to thaw, if frozen), and reduce the heat to medium-low. Simmer for about 10 minutes, or so, or until the blueberries begin to pop. Keep on low heat until the casserole is ready. Remove the casserole from the oven, and top with the blueberry sauce. Be prepared for people wanting seconds!

Steps:

• Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
• The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
• To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Steps:

• Butter a 13x9-inch glass baking pan generously.
• Tear bread into one-inch cubes; place half into prepared pan.
• Evenly distribute cream cheese pieces over bread; cover with blueberries.
• Place remaining bread cubes on top.
• In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.
• Cover with foil and refrigerate overnight.
• In the morning, preheat oven to 350F degrees.
• Remove casserole dish from fridge and bake, covered, for 30 minutes.
• Remove foil and bake for an additional 30 minutes or until lightly browned on top and centre is set.
• Cut into squares and serve with maple syrup.

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.

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

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.

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.