If you’ve ever made a batch of homemade Uncrustables, you know the pile of bread crusts that’s left behind. I hate wasting food, so instead of tossing them, I decided to turn them into something delicious—and this Blueberry Overnight Baked French Toast was born. It’s a cozy, make-ahead breakfast that’s sweet, soft, and full of warm spice. Plus, my kids LOVED it. I’ve made a few different variations since—like sautéed apples and cinnamon or juicy summer peaches—and every single one has been a hit.
This recipe is perfect for busy mornings, especially when you want something special without standing over the stove. Just prep it the night before, pop it in the fridge, and bake it fresh in the morning.
💡 Recipe Tips
- No blueberries? Try apples, peaches, or even strawberries. Each variation adds its own twist.
- Bread swaps: Challah, brioche, or even croissants work beautifully.
- Make it lighter: Use low-fat milk or almond milk if you prefer.
Why You’ll Love This Recipe
This overnight baked French toast is:
- A creative way to reduce food waste
- Kid-approved and freezer-friendly
- Perfect for brunches, meal prep, or weekend mornings
It’s one of those recipes that feels fancy but is secretly so easy to make—just mix, soak, and bake!
Blueberry Overnight Baked French Toast Recipe
Ingredients
For the French Toast Base:
- 3 –4 cups bread crusts or 4–5 slices bread, torn into large pieces
- 4 eggs
- 2 cups milk
- ⅓ cup light brown sugar
- 1 teaspoon pumpkin spice or cinnamon
- 1 tablespoon vanilla extract
- 1 cup blueberries fresh or frozen
For the Streusel Topping:
- ¼ cup packed light brown sugar
- ¼ cup flour
- ½ teaspoon pumpkin spice or cinnamon
- 4 tablespoons cold unsalted butter
Instructions
Whisk the custard:
- In a large bowl, whisk together eggs, milk, ⅓ cup brown sugar, vanilla extract, and pumpkin spice (or cinnamon).
Assemble the French toast:
- Place your bread crusts or bread pieces in a greased baking dish. Pour the milk mixture evenly over the bread, then sprinkle in the blueberries. Press the bread down gently so it soaks up the liquid.
Refrigerate overnight:
- Cover the dish tightly with plastic wrap or foil and refrigerate overnight to allow the bread to absorb all that flavor.
Make the streusel topping:
- In the morning, preheat the oven to 180°C (350°F).
- Combine flour, ¼ cup brown sugar, pumpkin spice (or cinnamon), and cold butter in a small bowl. Use two forks or knives to cut the butter into small pea-sized bits until you have a crumbly texture.
Bake:
- Sprinkle the streusel evenly over the French toast. Bake uncovered for about 45 minutes, or until golden brown and set in the center.
Serve and store:
- Serve warm with a drizzle of maple syrup or a dusting of powdered sugar. Store leftovers in the fridge for up to 3 days—just reheat before serving.
