Follow along with dairy farmer Beth Kennett and Registered Dietitian Hilary Walentuk as they make easy overnight french toast in this how-to video!

Make this recipe the night before for easy enjoyment the next morning! Then, watch our live virtual farm tour while you enjoy it for a Breakfast on the Farm experience.

We wish we could make you breakfast on the farm ourselves this year. But, this is the next best thing, so be sure to sign up for the virtual farm tour on March 21 at 9:30 a.m. and ease into your Sunday with Breakfast on the Farm and french toast!

Overnight French Toast Casserole with Cream Cheese and Blueberries

● 1 loaf French bread (450g)
● 8 large eggs
● 2 cups whole milk
● 1+ cup blueberries
● 2 teaspoons maple syrup
● 1 package cream cheese

Note, this is a ‘rustic’ dish. That means the bread squares don’t have to be perfect
shapes and sizes. A traditional recipe will usually call for French bread which is a great
starting place, because it tastes great and is pretty easy. Just get a sliced french loaf
and go to town. But, the recipe is also very tasty if you use crusty sourdough, or a
combination of several different breads. Day-old and leftover breads work really well

Instructions (the night before):
1. Cut bread into small squares, about the size of your thumbnail.
2. Combine eggs, milk, and, maple syrup, and set aside
3. In a greased 9 x 12 in baking dish, make 1 layer of bread. It should fill the pan almost half way (about an inch to inch and a half).
4. Crumble cream cheese and scatter blueberries on top of bread layer
5. Add the second layer of bread to completely cover the cream cheese and blueberries and cover with egg/milk/maple syrup mixture.
6. Cover with aluminum foil and refrigerate overnight.

Instructions (in the morning):
1. Remove the casserole from the refrigerator for about ½ hour before cooking
2. Preheat oven to 400 degrees
Bake, covered loosely with foil for 25-30 minutes
Remove foil and continue to bake for another 15 minutes, until the top begins to

Blueberry Syrup
● 2 cups blueberries
● 1 cup maple syrup
Mix blueberries and syrup, and bring to a slight simmer over low to medium
heat for about 10 minutes.

Cut the french toast casserole into squares and serve onto plates. Drizzle the blueberry syrup on top. Enjoy!

Recipe courtesy of Bruce Dini.

Save a PDF of the overnight french toast recipe.

2 thoughts on “Recipe: Overnight French Toast Casserole with Cream Cheese and Blueberries

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