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Overnight Blueberry French Toast Bake
Course
Breakfast, Brunch
Keyword
Breakfast, Brunch
Prep Time
15
minutes
minutes
Cook Time
55
minutes
minutes
Servings
16
Calories
195
kcal
Ingredients
1
lb
loaf sliced brioche bread or French bread cut in small cubes
divided
2
cups
blueberries (fresh or frozen; if frozen don’t thaw)
10
large
eggs
1/2
cup
maple syrup
2
teaspoons
vanilla
2 1/2
cups
milk
2
teaspoons
cinnamon
Drizzle:
4
Tbsp
butter
melted
1/4
cup
powdered sugar
Instructions
Spray a 9 x 13 inch pan with non-stick baking spray.
Cut the bread into small cubes.
Put half the bread in the pan.
Sprinkle with half of the blueberries.
Then top with remaining bread and blueberries.
Crack eggs into large bowl. Use a whisk to beat the eggs.
Add the milk, eggs, vanilla, maple syrup, and cinnamon. Whisk together.
Pour the egg mixture on top of the bread and blueberries.
Cover pan with foil.
Press down with your hands a bit to make sure bread soaks up the egg mixture.
Refrigerate for 3 hours or overnight.
When ready to bake, preheat oven to 350 degrees.
Bake for 40 minutes.
Remove the foil and return the pan to the oven and bake 10 to 15 more minutes.
Once baked, drizzle with melted butter and sprinkle with powdered sugar.
Serve with extra maple or blueberry syrup.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
27
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
121
mg
|
Sodium:
198
mg
|
Potassium:
184
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
248
IU
|
Vitamin C:
2
mg
|
Calcium:
119
mg
|
Iron:
2
mg