Blueberry Cream Cheese Overnight French Toast Bake

Blueberry Cream Cheese Baked French Toast with Blueberry Syrup

Prep Time: 45 minutes
Cook Time: 50 minutes
Portions: 24
Order ingredients from blueberries - U.S. Highbush Blueberry Council


Blueberry Cream Cheese Baked French Toast

  • 9 eggs
  • 4 1⁄2 cups 2% milk
  • 10 cups canned blueberries, drained (reserve liquid for blueberry syrup)
  • 3⁄4 cup light brown sugar
  • 3 teaspoons vanilla extract
  • 18 cups whole wheat bread, torn into pieces

Blueberry Syrup

  • 3 1⁄2 cups blueberry juice
  • 3 tablespoons lemon juice
  • 1⁄4 cup cornstarch


Blueberry Cream Cheese Baked French Toast

  1. Grease each hotel pan.
  2. Whisk the eggs, milk, canned blueberries, brown sugar, cinnamon, and vanilla in a large bowl. Set aside.
  3. In another large bowl, combine diced bread and cream cheese in a large bowl.
  4. Pour blueberry egg mixture over top the bread mixture and gently fold to combine.
  5. Split the mixture evenly into the greased hotel pans and cover with plastic wrap. Label and date the hotel pans then set in refrigerator overnight.
  6. Remove the hotel pans from the refrigerator and preheat oven to 350°F.
  7. Bake the French toast for 50 minutes or until the internal temperature is 190°F.
  8. Hot hold the overnight French toast at 135°F. Serve hot with blueberry syrup.

Blueberry Syrup

  1. Whisk blueberry juice, lemon juice, and cornstarch in a medium pot until cornstarch is completely dissolved.
  2. Heat blueberry mixture on medium heat, stirring continuously until liquid comes to a simmer.
  3. Simmer blueberry mixture, while stirring, for ~5 minutes to activate cornstarch. The mixture should thicken to a light nappe consistency.
  4. Remove blueberry syrup from heat and let cool to room temperature before using.

Recipe Tip

Frozen blueberries can be substituted in place of canned blueberries. Syrup would then be made with blueberry juice.

About This Recipe

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