Overnight Blueberry French Toast
There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!
You guys. THIS is French toast. Made with thick slices of homemade blueberry bread that soak up a cream and egg custard, topped and baked with a caramel sauce that is out of this world! If you’ve ever eaten monkey bread, you’ll find that it tastes very similar to the way the caramel sauce bakes into the bread in this recipe.
I cut very thick slices of blueberry bread from the loaf I made last week for this overnight baked French toast. I fit 6 pieces into this 10×15 baking dish. Honestly, the slices are so thick and hearty, I would say that once slice makes a decent serving. But with the way that caramel soaked bread melts in your mouth, I could have probably eaten the entire pan myself, so… you’ll have to be your own judge of serving sizes here!
Over top of the bread goes an egg-y custard made with heavy cream, eggs, cinnamon, and vanilla. The thick slices of bread soak it all up overnight like a sponge.
Now here comes the best part…
Over top of the soaked bread slices, you pour a caramel-like sauce made of butter brown, brown sugar, and a little bit of corn syrup. As everything bakes together, the sauce saturates the bread and bubbles up all around creating a caramel sauce that replaces the syrup you would normally eat with french toast.
I never want to make French toast any other way ever again ????. Just saying.
Just look at that bite!! Seriously. You are going to fall in love with this recipe. I can’t wait for you to try it!
And if you don’t feel like making blueberry bread– that’s ok. This recipe is still amazing with any kind of thick, hearty, crusty bread. And you can always make this sauce with blueberries to go over top!
- 6-8 thick slices of blueberry bread (or any thick bread*)
- 4 larges eggs
- 1 cup milk
- 3/4 cup cream or half-and-half
- 1 tsp vanilla
- 1/4 tsp ground cinnamon
For the Caramel Sauce:
- 3/4 cup butter
- 1 1/3 cup brown sugar
- 3 tablespoons light corn syrup
Lightly grease a 10x15 or 9x13 baking dish. Evenly layer the slices of bread in the bottom.
Whisk together the eggs, milk, cream, vanilla, and ground cinnamon. Pour mixture over the bread slices, ensuring that every piece gets moistened. Cover and chill overnight.
In the morning...
Preheat the oven to 350ºF.
In a small saucepan over medium-high heat, melt together the butter, sugar, and corn syrup. Heat and stir until bubbling. Pour over the soaked bread (spread with a spatula if needed).
Bake uncovered for 40 minutes.
Let rest for about 10 minutes before serving warm!