Luscious, eggy, BlueBerry Apple Overnight Bread Pudding (or french toast). An easy overnight breakfast casserole ready to bake first thing in the morning. Make this sumptuous recipe the night before a special occasion for a big crowd. Perfect for Christmas morning!
Do you love french toast? Then this stuffed french toast recipe is your friend. Dave and I enjoy french toast occasionally. But I’m not morning person. Lazy me I want an EASY breakfast that requires no work in the morning.
Overnight bread pudding? I didn’t know what it was exactly. Now I do and I’ll tell you fellow night owls. Overnight breakfast casserole recipes are your friend.
This is my first breakfast to make the night before except homemade cinnamon rolls or muffins. But those recipes are baked the night before too! After the baking comes the clean up. Not my favorite thing to do at bedtime.
Looking for more Overnight Breakfast Casserole recipes? Try these!
Easy Overnight breakfast casseroles are looking like a much better Christmas breakfast to me. The clean up is much easier too since they are made right in the casserole dish mostly.
Who wants to fuss with a big breakfast to do when there are antsy kids (I have a grown up one) waiting impatiently to get under the tree and see what Santa left them? Just pop breakfast in the oven and go see!
Recipe notes on BlueBerry Apple Overnight Bread Pudding:
This BlueBerry Apple Overnight Bread Pudding casserole is a make ahead baked french toast you finish in the morning. All the prep and clean up is done before bed the night before. Get to bed on time because it’s quick and easy! Wake up and throw it in the oven! Wow I enjoy that a lot!
My casserole was a deep one (because I wanted to try out my new deep dish casserole) so mine took over an hour to bake clear into the center. If you use a HUGE loaf of french bread it may take more time to heat it through. Just keep checking until the center is bubbly or the casserole is browned and set.
As its cooling, whip up your icing (if desired) and drizzle over the casserole. Now, it’s ready to serve warm with a bit of pure maple syrup.
I do NOT want to hear you used Mrs. Butterworth’s or other cheap syrup on this breakfast. Especially if it’s served on a special occasion morning to your special guests! Spring for the organic pure maple syrup. So worth it.
BONUS. This recipe uses up stale french bread. I like using up old bread to make french toast. But large loaves of french bread are tricky to dip and fit on a griddle. Overnight breakfast casseroles like this recipe are perfect using old french bread up.
You do NOT need to slather this casserole with butter. It’s moist and tasty and needs nothing but a little bit of syrup to bring out that french toast flavor! The blueberries and apples add additional flavor and nutrition boosts.
This deep dish 13 x 9 casserole made breakfast a bit gigantic for Dave and I to eat by ourselves. We ate it for breakfast, lunch and dessert. I still had half a pan! My mom, Kayti and Brian all helped with the leftovers. Even two days later I was getting great reports on how yummy this recipe is. I even ate it cold and loved that too!
Each serving can be eaten straight out of the pan with no butter or syrup. It stands alone fine. The syrup does bring out the flavors though!
Your Printable Blueberry Apple Overnight Bread Pudding Recipe Card:
- 3 Cups chopped apples (fresh or frozen-well drained)
- 3 Cups Blueberries (fresh or frozen)
- 1 Large loaf french bread
- 3 Cups milk
- 6 large eggs
- 1/4 Cup Maple syrup
- 11/2 tsp. vanilla
- 11/2 tsp. almond flavoring
- 1 Tablespoon cinnamon
- 1 tsp. apple pie spice
- 1 Tablespoon butter
- (For the Icing)
- Cup powdered sugar
- 1 Tablespoon milk
- 1 tsp. vanilla
- Grease a 9 x 13 baking dish
- Cut the loaf of french bread in half long wise and tear into large chunks. Lay the chunks into the pan bottom making a layer.
- Whisk eggs, milk, syrup and flavorings in a large bowl. Pour over the bread.
- Sprinkle the cinnamon over the bread layer.
- Pour the chopped apples over the bread chunks and push the apple pieces into the crevices.
- Repeat with the blueberries.
- Drop the butter in small chunks over the pudding.
- Cover the baking dish and store in the fridge overnight (up to 24 hours)
IN THE MORNING:
- Bake at 350 degrees for about an hour, until golden brown. Remove from oven.
- Whisk together the icing and put into a sandwich bag. Cut off a small corner of the bag. Drizzle the icing over the cooled pudding. Serve
- Emile Henry Made In France HR Modern Classics Large Rectangular Baker, 13 x 9", Blue
- Fitzroy and Fox Non-Slip Stainless Steel Mixing Bowls with Lids, Set of 3, Blue
- Set of 3 Stainless Steel Whisk 8"+10"+12", Kitchen Balloon Hand Stainless Whisk Set for Blending Whisking Beating Stirring by Ouddy
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Serving Size:1 Cup
Amount Per Serving:Calories: 290
Adapted from Women’s Day Overnight Bread pudding