Mother’s Day is coming up, and we’re celebrating with this Overnight Blueberry Bake! Made with crunchy French bread, fresh blueberries, coconut milk and lemon zest, this is such a yummy and simple breakfast you can put together the night before.

Blueberry bake served on a plateIngredients: *Serves 8-10

  • 7-8 cups day-old French or Italian bread
  • 5 cups fresh blueberries, divided
  • 6 eggs
  • 1 can coconut milk
  • 2 lemons
  • 1/3 cup maple syrup
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2 tsp. vanilla
  • Toppings: powdered sugar, maple syrup, lemon zest, etc.


  1. The night before you serve this, cut bread into 1 1/2″ cubes. Place in greased 9×13″ pan.
  2. Scatter 3 cups blueberries over bread.
  3. Roughly mash remaining blueberries in large bowl.
  4. Add eggs and coconut milk and whisk together.
  5. Add zest from lemons, maple syrup, cinnamon, nutmeg and vanilla.
  6. Blend together and pour evenly over bread and berries.
  7. Cover and refrigerate overnight.
  8. Preheat oven to 350 degrees.
  9. Bake, covered, for 30 minutes. Uncover and bake another 20-30 minutes, until tops of bread begin to brown.
  10. Dust with powdered sugar and drizzle with syrup. Serve hot.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Ronero.