Overnight Blueberry French Toast Bake

The best weekend breakfasts are the ones nobody has to cook in the morning. This overnight French toast bake is assembled the night before — cubes of rich brioche soaked in a cinnamon and vanilla custard, blueberries tucked between the layers — and in the morning all you do is turn on the oven. By the time the coffee is ready, the house smells like a bakery and breakfast comes out golden and puffed.

The overnight soak is what makes it work so well. Dry bread cubes drink up the custard slowly and evenly, so the center bakes into something soft and almost bread-pudding-like, while the top, kissed with brown sugar, turns crisp and caramelized at the edges. The blueberries soften and burst in the heat, leaving jammy pockets all through the bake and little pools of violet juice in every serving.

It is a natural for holidays, houseguests and slow Sundays, but honestly it is easy enough for any weekend — and because it serves eight, leftovers reheat beautifully for Monday. Serve it warm with maple syrup and a dusting of powdered sugar, plus something savory alongside, like scrambled eggs or crisp bacon, to balance the sweetness.

Think about sweetness the night before: the bake itself is deliberately gentle, because it is meant to meet maple syrup at the table. Serving it with just fruit and yogurt instead? Add two extra tablespoons of sugar to the custard when you whisk it. It is a small decision that is much easier to make during assembly than at the table.

Dry bread is the whole trick

Fresh, soft bread is the enemy of a French toast bake: it collapses into mush before the custard even sets. You want bread that is a day or two old, or fresh bread given a head start — spread the cubes on a sheet pan and dry them in a 300°F (150°C) oven for about 10 minutes, until they feel dry at the edges but not toasted. Brioche and challah are our first choices for their rich, tender crumb; a sturdy French loaf works well too. Sandwich bread can be used, but cut the cubes a little larger and expect a softer result.

Soak overnight, rest in the morning

Eight hours is the sweet spot for the soak, and up to 24 hours is fine, which makes this bake very forgiving about your schedule. In the morning, let the dish sit on the counter for 20 to 30 minutes while the oven heats — a dish that goes in fridge-cold bakes unevenly, with scorched edges and a loose center. Baking covered for the first stretch, then uncovered, gives you a set, puffy middle and a properly golden top in the same dish.

Ingredients

• 1 loaf brioche or challah, about 14 oz (400 g), cut into 1-inch cubes (about 8 cups)
• 1 1/2 cups fresh or frozen blueberries (220 g)
• Unsalted butter, for the dish
• 6 large eggs
• 1 3/4 cups whole milk (420 ml)
• 1/2 cup heavy cream (120 ml)
• 1/3 cup granulated sugar (65 g)
• 2 teaspoons vanilla extract (10 ml)
• 1 teaspoon ground cinnamon (3 g)
• Zest of 1 lemon (optional, but recommended)
• 1/4 teaspoon fine salt (1.5 g)
• 2 tablespoons brown sugar (25 g), for sprinkling
• Powdered sugar and warm maple syrup, to serve

Amounts are for the yield below. US customary measures first, grams in brackets for scale users.

Step-by-step instructions

1. Prepare the bread and dish. Generously butter a 9x13-inch (23x33 cm) baking dish. Spread half the bread cubes in an even layer, scatter over half the blueberries, then repeat with the remaining bread and berries so the fruit is distributed all through the bake, not just sitting on top.
2. Whisk the custard. In a large bowl or jug, whisk the eggs, milk, cream, granulated sugar, vanilla, cinnamon, lemon zest if using, and salt until completely combined and no streaks of egg white remain. A well-mixed custard is what sets evenly later.
3. Pour, press and chill. Pour the custard slowly and evenly over the bread, then press the cubes down gently with a spatula so every piece gets a drink. Sprinkle the brown sugar over the top, cover the dish tightly, and refrigerate for at least 8 hours and up to 24.
4. Rest and preheat. In the morning, take the dish out of the fridge and let it stand at room temperature for 20 to 30 minutes. Preheat the oven to 350°F (175°C) with a rack in the center.
5. Bake until puffed and set. Bake covered with foil for 30 minutes, then uncover and bake for 15 to 20 minutes more, until the top is deep golden, the bake has puffed, and the center is just set — a knife inserted in the middle should come out clean, with no liquid custard clinging to it.
6. Rest and serve. Rest for 10 minutes; the bake will settle slightly as the custard finishes setting. Dust generously with powdered sugar, cut into squares, and serve warm with maple syrup at the table.

Nutrition estimate

Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.

Storage & reheating

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave for about a minute, or warm the whole dish, covered with foil, in a 325°F (165°C) oven for 15 minutes; a few minutes uncovered at the end brings back some of the top's crispness. Baked portions also freeze well for up to 2 months — thaw overnight in the fridge before reheating.

Overnight Blueberry French Toast Bake

★★★★★ FryDaily kitchen score 4.9/5 — our own editorial rating from testing, not reader reviews.

Assemble tonight, bake tomorrow: custardy brioche, jammy blueberries, zero morning fuss.

Yield: 8 servings  ·  Scale: 1x2x3x amounts below are 1x — double or triple for 2x / 3x

Prep15 minutes

Cook45 minutes

Total9 hours (incl. overnight soak)

Servings8 servings

Calories380 kcal

Ingredients

• 1 loaf brioche or challah, about 14 oz (400 g), cut into 1-inch cubes (about 8 cups)
• 1 1/2 cups fresh or frozen blueberries (220 g)
• Unsalted butter, for the dish
• 6 large eggs
• 1 3/4 cups whole milk (420 ml)
• 1/2 cup heavy cream (120 ml)
• 1/3 cup granulated sugar (65 g)
• 2 teaspoons vanilla extract (10 ml)
• 1 teaspoon ground cinnamon (3 g)
• Zest of 1 lemon (optional, but recommended)
• 1/4 teaspoon fine salt (1.5 g)
• 2 tablespoons brown sugar (25 g), for sprinkling
• Powdered sugar and warm maple syrup, to serve

Tick ingredients off as you prep — it is the easiest way to never miss one mid-recipe.

Instructions

1. Prepare the bread and dish. Generously butter a 9x13-inch (23x33 cm) baking dish. Spread half the bread cubes in an even layer, scatter over half the blueberries, then repeat with the remaining bread and berries so the fruit is distributed all through the bake, not just sitting on top.
2. Whisk the custard. In a large bowl or jug, whisk the eggs, milk, cream, granulated sugar, vanilla, cinnamon, lemon zest if using, and salt until completely combined and no streaks of egg white remain. A well-mixed custard is what sets evenly later.
3. Pour, press and chill. Pour the custard slowly and evenly over the bread, then press the cubes down gently with a spatula so every piece gets a drink. Sprinkle the brown sugar over the top, cover the dish tightly, and refrigerate for at least 8 hours and up to 24.
4. Rest and preheat. In the morning, take the dish out of the fridge and let it stand at room temperature for 20 to 30 minutes. Preheat the oven to 350°F (175°C) with a rack in the center.
5. Bake until puffed and set. Bake covered with foil for 30 minutes, then uncover and bake for 15 to 20 minutes more, until the top is deep golden, the bake has puffed, and the center is just set — a knife inserted in the middle should come out clean, with no liquid custard clinging to it.
6. Rest and serve. Rest for 10 minutes; the bake will settle slightly as the custard finishes setting. Dust generously with powdered sugar, cut into squares, and serve warm with maple syrup at the table.

Calories: 380 kcalProtein: 10 gCarbohydrates: 52 gFat: 15 gSaturated fat: 8 gSodium: 320 mgFiber: 2 gSugar: 26 g

Tested in the FryDaily kitchen, October 2026. Printing? This card is designed to print cleanly on its own.

Frequently asked questions