Overnight Triple Berry French Toast Bake {Make Ahead}

Overnight Triple Berry French Toast Bake is a perfect make-ahead dish to pop in the oven on lazy weekends or special holidays. This “not too sweet” breakfast can’t be beat when you want something special. You’ll be coming back for seconds.

We made this breakfast as a “no added sugar” version as at some point during the holidays, no matter how well you plan out your meals and treats, we all are on sugar overload. As a stand-alone overnight baked breakfast, this one just isn’t overly sweet and heavy. Serve this up with a big mug of hands-off Crockpot Christmas Coffee and your holiday morning is just about perfect.

That isn’t to say that you can’t add sugar or whipped cream to yours. We just chose not to for this version. A dash of maple syrup is delish with it, but it’s all up to you! 

🥖 Ingredients

This breakfast couldn’t be any easier! The ingredients give you an excellent flavor combination that’s perfect to start any day. Let’s take a look at the main ingredients:

Bread: We use bread that is a day old because it gives you the best bang for your buck. When you use bread that is a bit stale, it will actually absorb the egg mixture more easily.

Blueberries: Add fresh blueberries because they taste so wonderful. You can swap them for any of your other favorite berries, depending on your preference.

Eggs: You’ll need to beat the eggs before adding them to the bake. They will give you some protein and taste great with the other ingredients.

🍴 Instructions

This comes together so quickly, you are going to love making it! 

Step One: Combine the cream cheese, sour cream, egg, and lemon juice into a bowl and set aside. 

Step Two: Cut the bread into bite-sized pieces. Spray the 9×13 pan and put ½ of the bread cubes in the bottom of the pan. Spread the cream cheese mixture on top of the bread cubes. 

Step Three: Sprinkle ½ of the blueberries on top of that. 

Step Four: Whisk the eggs and pour ½ of the eggs over the top. Layer the remaining bread cubes. Pour over the remaining eggs and sprinkle with the remaining blueberries. 

Step Five: Cover and place in refrigerator overnight. 

Step Six: In the morning, heat the oven to 350 degrees. Bake for 30 minutes, covered. Remove cover and cook an additional 30 minutes. 

Serve alone for a no-added-sugar breakfast. Other options include adding butter, add whipped cream, sprinkle with powdered sugar, pour over maple syrup or blueberry jam. 

‼️ Meal Prepping Tips 

Although this is completely meal prepped as it is, you can always do a bit more by doing the following: 

• Cut the bread into cubes and place in an airtight bag for later in the day to use. 
• Measure out the blueberries. 
• Combine the sour cream, cream cheese, and lemon juice and premix it. You will have to allow it to soften before layering on the bread. 

Recipe FAQ

🥞 Related Recipes Breakfasts

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Overnight Blueberry French Toast Bake

This "not too sweet" french toast bake is an alternative when you want a delicious pre-made breakfast for special holidays. Simply adding your own maple syrup, blueberry syrup or a vanilla glaze will add sweetness to each person's liking. We topped with a little confectioner's sugar afterwards that is shown in the photo.

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Course: Breakfast

Cuisine: Christmas, Holiday

Diet: Vegetarian

Prep Time: 15 minutes

Cook Time: 1 hour

Resting time in refrigerator: 8 hours

Total Time: 9 hours 15 minutes

Servings: 12 servings

Calories: 302kcal

Author: Ginny

Equipment

• ▢
  9×13 Inch pan

Ingredients

• ▢ 12 slices Day Old Bread we used a baguette
• ▢ 12 Eggs beaten
• ▢ 2 cups Blueberries

Cream Cheese Mixture

• ▢ 1 tsp Vanilla Extract
• ▢ 16 oz Cream Cheese softened
• ▢ ¾ cup Sour Cream
• ▢ 1 Egg whisked

Instructions

Cream Cheese Mixture

• Combine the cream cheese, sour cream, egg, vanilla and lemon juice into a bowl and mix well.

French Toast

• Cut bread into bite sized pieces.
• Spray non stick spray into a 9×13 pan.
• Spread ½ of the cubed bread pieces on the bottom of the pan.
• Spread the cream cheese mixure over the top of the bread cubes.
• Whisk the eggs and spread half of the eggs on top of the bread cubes.
• Sprinkle ½ of the blueberries over the top.
• Sprinkle the remaining ½ bread cubes on top.
• Pour the remaining eggs on top of the bread.
• Sprinkle the remaining blueberries.
• Cover and place in refrigerator overnight.
• In the morning, heat oven to 350 degrees. Place french toast bake in oven for 30 minutes, covered. Remove cover and cook and additional 30 minutes.

Notes

NOTE: This is NOT a super wet French Toast Bake. It doesn’t have the milk products to keep it wet. It’s a little gooey from the cream cheese mixture and crunchy from the French toast/egg mixture. 

Crunchy Texture on Outside: Because you put foil on top for the first half and then took it off, it helps create that crispiness on top of the bread. Also, this recipe is NOT saturated in an egg mixture so it’s not goopy and super wet. 

Meal Prep: Combine the sour cream, cream cheese, and lemon juice and premix it. You will have to allow it to soften before layering on the bread. Cut up all the bread and have it ready to go in a sealed bag. By doing this early, you can pop this in the oven in about 7-8 minutes. 

Nutrition

Serving: 1slice | Calories: 302kcal | Carbohydrates: 16g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 226mg | Sodium: 346mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 0.2mg | Calcium: 118mg | Iron: 2mg

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