Go Back

Overnight Orange-Blueberry Baked French Toast

Servings 12 -16 servings


  • Cooking spray
  • 18 ounces gluten-free whole grain bread 1 1/2 loaves, cut into 1-inch pieces (*i used Udi's)
  • 16 ounces Neufchâtel cream cheese softened
  • 2/3 cup Grade B Maple syrup divided
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange rind
  • 2 cups fresh blueberries
  • 12 large eggs
  • 2 cups milk
  • 1/4 teaspoon salt


  • Coat a 9- x 13-inch baking dish with cooking spray. Spread half of bread cubes in the dish.
  • Combine cream cheese, 1/3 cup maple syrup, vanilla, and orange rind. Spread mixture evenly over bread cubes with a spatula. Top with blueberries. Top blueberries with remaining bread cubes.
  • Combine eggs, milk, salt, and remaining maple syrup in a large bowl; stir well with whisk. Pour egg mixture evenly over bread layers, pressing lightly with a spatula to help the top layers absorb egg mixture. Cover with foil and chill overnight.
  • The next morning, preheat oven to 350°. Bake covered for 1 hour; remove foil and bake an additional 30 minutes. Allow to sit 10 minutes before cutting into.