Sundays are for brunching, and this Sunday is no different. With knowing tomorrow is Monday, and that today was going to be a lazy day for the most part, I decided to go ahead and make breakfast yesterday. Well, what does that mean? It means Overnight Blueberry French Toast Bake, that’s what it means!
This Overnight Blueberry French Toast Bake is made ahead of time and sits overnight in the fridge where the big cubes of hearty bread cans oat up eggs, cream cheese, blueberries and the like. Then in the morning, it’s ready to be baked and enjoyed!
Let’s be honest, french toast is delicious, but it can be time consuming and a more involved process that most of us are not willing to sacrifice on a weekend morning. Especially this girl. I used a loaf of french bread from the bakery. It wasn’t quite as ‘old’ and crunchy as I would have liked, but it still worked out! To lightened this casserole up, I used reduced fat milk and cream cheese.
If you’re really wanting to be good, you could also use most (or all) egg whites instead of the whole eggs. I prefer my Overnight Blueberry French Toast Bake with just a drizzle of sugar-free or homemade blueberry syrup. But, any syrup or sprinkle of sugar will be delicious!
This is the sort of breakfast (or brunch) that would be great for sleepovers with the kids or even for a family gathering or breakfast time potluck. Especially since it’s one that you get to make ahead of time with very little ‘hands on’ after the initial part of putting it all together the day before.
TheSkinnyFork.com Need to have a breakfast ready and on hand in the morning? This Overnight Blueberry French Toast Bake can be made ahead of time. Ready to pop in the oven and enjoy for breakfast or brunch. Prep Time: 10 Minutes • Cook Time: 1 Hour
Servings: 9 • Serving Size: 1 'Square' • Calories: 226 • Fat: 13 g • Saturated Fat: 6 g • Carb: 17 g • Fiber: 1 g • Protein: 9 g • Sugar: 7 g • Sodium: 265 mg
• 6 Slice 'Day Old' Bread (Or 1/2 French Loaf), Cut into 1" Cubes
• 1 (8 oz.) Package Reduced Fat Cream Cheese, Cubed
• 1/2 C. Fresh Blueberries
• 6 Whole Large Eggs
• 1 C. Reduced Fat Milk
• 2 Tbsp. Sugar-Free Syrup
• 1 Tsp. Vanilla Extract
• 1/4 Tsp. Ground Cinnamon Directions:
Lightly coat the inside of an 8x8” or 9x9” baking dish with non-stick cooking spray.
Arrange the bread cubes in the bottom of the baking pan.
Place the 8 oz. cream cheese cubes over the bread cubes, followed by the 1/2 C. of blueberries and set aside.
In a large mixing bowl, beat together the 6 whole large eggs, 1 C. milk, 2 Tbsp. syrup, 1 Tsp. vanilla, and 1/4 Tsp. ground cinnamon.
Pour the egg mixture over the bread, cream cheese, and blueberries.
Using the back of a spatula, presser's the bread down slightly into the egg mixture so that it will cook up all that egg goodness.
Cover and place in the fridge overnight.
When ready, preheat the oven to 350 degrees F. and remove the dish from the fridge.
Cover with foil and place in the oven to bake for 30 minutes.
At the end of the 30 minutes, remove the foil and continue to cook for another 25-30 minutes or until the center is set and the top is browning.
Once done, remove from the oven and allow to cool slightly before cutting into 9 squares and enjoying right away with syrup of your choice!
Step-by-Step Photos:
Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
