Blueberry Drizzled French Toast
Prep time
Cook time
Total time
Blueberry Drizzled French Toast - meet your new favorite special occasion brunch recipe.  An easy overnight casserole with a blueberry syrup made with fresh blueberries and a special ingredient that takes this outrageously fantastic dish over the top!
Serves: 10
  • 12 slices French bread, cut into 1-inch cubes
  • 1 (8-ounce) packages cream cheese, cut into 1-inch cubes
  • 1 cup blueberries
  • 12 eggs
  • 2 cups milk
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • ⅓ cup maple syrup
For the syrup
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup R.W. Knudsen Family® Just Blueberry Juice (may substitute water)
  • 1 cup blueberries
  • 1 tablespoon butter
  1. Spray a 9x13 baking dish with non-stick spray. Arrange half of the bread cubes in the bottom of the dish. Layer the cream cheese cubes on top. Sprinkle with blueberries, and place the remaining bread cubes on top.
  2. Whisk together the eggs, milk, vanilla, cinnamon and maple syrup in a large bowl. Pour egg mixture over the bread cubes, making sure all of the cubes are coated. Cover pan with foil and refrigerate overnight.
  3. In the morning, remove pan from refrigerator 30 minutes before baking. Preheat over to 350 F.
  4. Leave foil on pan and bake for 30 minutes. Remove foil and continue baking for another 30 to 35 minutes, or until the center is set and the top is lightly brown.
For the syrup:
  1. Combine sugar, cornstarch, and juice in a medium saucepan. Bring to a boil and cook for 3 to 4 minutes, stirring constantly. Mix in the remaining 1 cup blueberries and reduce heat. Simmer for 10 minutes, until the blueberries burst. Stir in the butter and pour over French toast.
Recipe by Kitchen Meets Girl at