Easy Overnight Blueberry Soufflè


Author: Susanne at Dish With Me

Easy Overnight Blueberry Souffle
Easy Overnight Blueberry Soufflè

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I dare you to try this Easy Overnight Blueberry Soufflè and not like it! No way, Jose! This delightfully good breakfast casserole is assembled the night before, so it makes serving a fabulous breakfast a breeze in the morning and makes you look simply AMAZING!

Forget the ramekins and a water bath, this soufflè couldn’t get much easier to make, as it is simply made in a casserole dish and baked in the oven…no water bath needed!

Every bite consists of sweet blueberries, cream cheese, or fluffy bites of soufflé goodness!


Blueberries can be fresh or frozen.

I make the blueberry sauce the night before and store it in the refrigerator. Simply warm it up in the microwave when ready to use.

After baking, let the soufflè rest for about 15 minutes before serving.

After resting for 15 minutes, cut the soufflè into squares and drizzle the top of the squares with some of the blueberry syrup when serving.

Easy Overnight Blueberry Soufflè


Sweet juicy blueberries combined with cream cheese and a blueberry syrup create an intoxicatingly good breakfast casserole.
5 from 16 votes
Print Pin Rate
Course: Breakfast
Keyword: Blueberry Soufflè
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Author: Susanne


  • 12 eggs
  • 1.5 cups milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup pure maple syrup
  • 2 teaspoons pure vanilla extracted
  • 12 slices white bread crusts removed, cut into cubes
  • 12 ounces cream cheese cut into cubes
  • 1.5 cups blueberries fresh or frozen
  • 1 cup sugar
  • 2 Tablespoons cornstarch
  • 1 cup cold water
  • 1 Tablespoon pure maple syrup
  • 1 cup blueberries fresh or frozen


  • In a large bowl, whisk together the eggs, milk, heavy whipping cream, maple syrup and vanilla. Set aside.
  • Spray a 13×9 casserole dish with a neutral flavored cooking spray. Set aside.
  • On a cutting board, remove the crusts from the bread. Cut the bread into approximately 1 inch cubes.
  • Place half of the cubed bread on the bottom of the sprayed casserole dish.
  • Cut the cream cheese into small squares and place over the bread.
  • Next, sprinkle 1.5 cups blueberries over the bread and cream cheese.
  • Now sprinkle the other half of the cubed bread over the top.
  • Give your egg mixture another quick whisk and pour evenly over the top of the bread, cream cheese, blueberry mixture.
  • I use the whisk to press down slightly on the mixture to ensure all pieces of bread are covered with the egg mixture.
  • Cover the casserole dish with foil and place in the refrigerator overnight.
  • Remove the soufflè from the refrigerator 30 minutes prior to baking
  • Pre-heat the oven to 350°F.
  • Place the soufflè on the middle rack in the pre-heated oven. Bake covered with foil for 30 minutes.
  • Remove the foil and continue baking uncovered for 30 minutes until golden and the center is set.
  • Remove from the oven and let rest for 15 minutes.
  • Cut into squares. Drizzle with blueberry syrup.
  • In a medium saucepan, combine sugar and cornstarch and mix thoroughly. Add cold water and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly.
  • Lower the heat to low. Stir in the blueberries and simmer for 8 to 10 minutes.
  • Drizzle over the soufflè squares.

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