Want to delight your houseguests? Make this Overnight Baked Blueberry French Toast for a special breakfast and they may never leave!

My sister and nephew are paying us a rare visit next week. Since they don’t get here much from California, I’m cooking up some treats to make the visit special for them and to let them know how much we appreciate them travelling here for the holidays.

Few things are lovelier than waking up to the smell of cinnamon, sugar and butter bubbling away in the oven, as when I bake this French Toast. To make the morning extra special, I’m going to fry up some turkey bacon, squeeze fresh orange juice, and brew hot coffee and tea.  I’ll have the kids set the table the night before so everything is ready when they wake up.

The beauty of this baked French toast is that you can get it all ready the night before, so you just need to assemble and bake it in the morning. I got this recipe many years ago from a parent at my son’s school, and I wish I knew the original author so I could thank them personally for all the successful brunches where this dish has taken center stage!

To get your kids involved, let them make the crumb topping by rubbing and sifting the ingredients together with their fingers until they are crumbly.

Here are a few other brunch recipes that will delight your guests:

If you like the blueberry French toast recipe, you might also enjoy this Baked Apple French Toast recipe at www.workitmom.com.

 How adorable are these Bacon and Cheese Egg Muffin Cups from Picky Palate?

Few could resist this Raspberry Breakfast Cake from the Meal Makeover Moms:

What is your favorite recipe to make when you have company for breakfast or brunch? Please share your ideas!

Recipe: Overnight Baked Blueberry French Toast

  • Prep Time: 20 min(s)
  • Cook Time: 60 min(s)
  • Total Time: 1 hour and 20 min(s)

Wake up to fruity french toast.


    • 1 small loaf day old challah or French bread
    • 3 eggs
    • 3 Tbsp. sugar
    • 1 tsp. vanilla extract
    • 2 ¼ cups milk, any variety
    • ½ cup flour
    • 6 Tbsp. brown sugar
    • ½ tsp. ground cinnamon
    • ¼ cup butter or margarine
    • 2 cups frozen or fresh blueberries


    • Spray a 9 x 13-inch baking dish with nonstick cooking spray. Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.
    • In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well. Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight.
    • In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.
    • In the morning, heat the oven to 375 degrees. Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture. Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes, and cut it into squares to serve.

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20 Responses to “Blueberry French Toast Makes Brunch a Treat”

  1. Alice Currah Alice Currah

    Each of these recipes would be perfect for Christmas morning. Thanks for sharing, Aviva!

  2. Kia Robertson

    These are great Aviva! I am definitely going to try out the blue berry french toast and the raspberry cake…YUM! Thanks for sharing these!

  3. Nicole

    I am now inspired to make French toast (instead of always buying the frozen kind). Happy Holidays!

  4. Mona

    I’m afraid I cheat when it comes to breakfast for guests. My blueberry pancakes never fail to get compliments and requests for recipes. But here’s the catch – I use Aunt Jemima’s Just Add Water pancake mix. Mix it up as directed on the box and then, into the batter, toss in a LOT of fresh or frozen blueberries. (If frozen, don’t thaw them – they’ll thaw as the pancakes cook). Perfect and delicious. I know… real pancakes are so easy to make. But with the chaos of guests around, this works best.

    • susiesharp

      We share the same secret. Shhh! I’m known for the best pancakes in my hood! Aunt Jemima’s Just Add Water totally rocks. For a special treat I might fold in a couple of stiffly beaten egg whites, and then serve them with butter that’s been whipped with strawberries (easy way: use twice as much butter as strawberry preserves)

  5. kat

    so what’s the nutritional damage – i have a house full of diabetics

    • Aviva Goldfarb Aviva Goldfarb

      Hi Kat, normally I have the nutritional stats for all my recipes, but since this recipe is from an unknown source (it’s an old news clipping) it doesn’t include the nutritionals. Sorry about that!

  6. SMMARTideas

    I’ve already baked some beautiful blueberry muffins and I’ll serve them with fruit (kabob?) and a lovely egg,ham and cheese souffle in individual ramicans. The presentation is spot on and it’s a breeze to whip together. One egg beat with a fork in the ramican, add a Tb of milk. Add chopped pieces of ham. Cook on High in the microwave for 1 minute, then flip over the egg in the ramican and sprinkle the top with shredded cheddar cheese. Cook for about 30 seconds more(careful they will explode

  7. Philina

    Humm, tried this, looks fabulous, but the bread is gooey on the inside, it didn’t bake through. I used buttermilk, was that the culprit? Although it seems it would have been gooey anyway from soaking up the egg mixture all night. Maybe I should have convected it?
    What advice for my next venture?

    • Aviva Goldfarb Aviva Goldfarb

      Philina, maybe just bake a little longer next time until it is really browned and cooked through. Buttermilk may have also affected the texture, though I’m not sure as I haven’t tried it that way.

  8. Aviva Goldfarb Aviva Goldfarb

    A friend tried this recipe with whole grain bread this week and said it was still wonderful, and of course more nutritious. I think I’ll give that a try this week.

  9. Enenzee

    I made the blueberry french toast for my parents’ visit over the holidays and it was a hit with all! I baked the dish for an hour- the bread was cooked through- not gooey at all. For an extra treat, we served it with a dollop of fresh whipped cream. Beautiful, easy, crowd-pleasing dish!!

  10. Suzy

    We made this on Christmas morning…quite the treat, thanks for the great recipe!