I know what your thinking! It’s November and everything pumpkin, gingerbread and maple right now! But you still have to eat breakfast, right? This easy to assemble Overnight Blueberry French Toast Bake is a great option and can be enjoyed any time of year. It certainly will not disappoint the blueberry lovers out there!
I shared this amazing loaf of bread I made using Other Foods Sandwich Bread Mix on the blog a few weeks ago. After using a few slices for sandwiches, I knew it would be perfect for a french toast bake. For this recipe, any day old bread will do, just make sure it has some good firmness to it.
The easiest Overnight Blueberry French Toast Bake! Only ten minutes of prep the night before, then pop it in the oven when you wake up for an amazing breakfast!
When I say easiest, this literally took me about 10 minutes to prep the night before! I used blueberries since I happened to have a huge container on hand and they’re also my one of my favorites. Don’t worry if blueberries are out of season for you, the frozen will work wll too. Just make sure to defrost and drain them really well first, otherwise your bread may get too soggy. I added lemon zest and juice to the recipe because lemon and blueberry are simply the perfect pair. The lemon just brings the blueberry flavor to life and balances out the sweetness.
After assembling, cover it with plastic wrap and let it sit in the fridge overnight! When you’re ready to bake it, bring it out of the fridge about 30 minutes prior, to take the chill off and bake it.
This is a great make ahead dish that would be perfect for a brunch, weekend gathering or simply enjoying on a lazy Sunday morning in your PJ’s! Serve it with your favorite breakfast meat like bacon or sausage and even some fresh fruit. And don’t skip making the vanilla glaze! It just adds a whole new level of sweetnesss! Enjoy!
- 2½ cups Other Foods Bread(or day old bread) cut into 1 inch cubes
- 8 oz. fresh or frozen blueberries(thaw and drain first before using)
- 4 eggs, beaten
- ¾ cup unsweetened cashew or almond milk
- zest of half of a lemon
- 1 tsp fresh lemon juice
- ⅓ cup stevia or sweetener of choice
- 1 tsp. vanilla
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- Vanilla Glaze:
- 3 TBS vanilla protein powder
- 2-3 TBS unsweetened cashew milk
- Add icing to a small sandwich bag.
- Cut the tip off the corner.
- Drizzle lightly over each slice.
- Spray an 8X8 glass baking dish or pie plate with non-stick cooking spray.
- Add the bread cubes and the blueberries, toss together and set aside.
- In a medium size mixing bowl, add the eggs, milk, lemon zest/juice, sweetener.vanilla and spices.
- Whisk together and pour evenly over the bread cubes.
- Cover your dish with plastic wrap and place into the fridge overnight.
- Preheat the oven to 350 degrees.
- Remove plastic wrap and cover with aluminum foil.
- Bake for 25 minutes and remove foil.
- Bake for10 more minutes to allow the bread to lightly toast and brown.
- Allow to cool slightly before slicing and serving.
- Top with vanilla glaze, maple syrup or toppings of choice.
- Leftovers will keep for up to two days in the refrigerator.
Looking for more breakfast or brunch ideas, try one of these: