Warm, creamy, and bursting with blueberries, this overnight French toast casserole is the perfect make-ahead breakfast for weekends or gatherings.

Scale

For the cream cheese mixture:

1 cup blueberries

8 oz cream cheese (softened)

1 cup powdered sugar

1 tbsp vanilla extract (half for cream cheese, half for egg mixture)

2 tbsp milk

For the bread layers:

2 loaves cubed French bread (day-old)

For the egg mixture:

1 cup blueberries

1 tsp cinnamon

2 cups milk

8 eggs

1/2 tsp nutmeg

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1. Mix softened cream cheese, powdered sugar, milk, and vanilla until smooth. Fold in blueberries.

2. Layer half of the bread cubes in a greased 10×14-inch dish.

3. Spread cream cheese mixture over bread and top with remaining cubes.

4. Whisk together milk, eggs, cinnamon, nutmeg, and vanilla. Pour evenly over bread.

5. Sprinkle remaining blueberries on top, cover with foil, and refrigerate overnight.

6. Preheat oven to 375°F (190°C) and bake 45 minutes covered, then 30 minutes uncovered.

7. Cool slightly and serve warm with maple syrup.

Store leftovers covered for up to 3 days or freeze for up to 2 months.

Best served with bacon, fruit, or coffee.