Tuesday, April 7, 2015

Overnight Blueberry French Toast

This recipe is AMAZING, especially if you love french toast and blueberries.

I hosted a Mother's Day brunch one year and served it.  It was gone in a flash !

There is a bit of work to it, but it is so worth it. 
Below the recipe is how I have tweaked it to make it easier and better.

Overnight Blueberry French Toast

**12 slices day-old bread, cut into 1 inch cubes
**2 (8oz) packages cut into 1" cubes

1 1/2 cups fresh blueberries
**12 eggs, beaten

2 cups milk
1 teaspoon vanilla extract
**1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Lightly grease a 9x13 " baking dish.  Arrange half the bread cubes in the dish and top with cream cheese cubes.   Sprinkle 1 cup blueberries over the cream cheese and top with remaining breaad cubes.

In a large bowl, mix the eggs, milk, vanilla extract and syrup.  Pour over the bread cubes.   Cover and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking.  Preheat the oven to 350.

Cover and bake 30 minutes.  Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch and water.  Bring to a boil.  Stirring constantly, cook 3 to 4 minutes  Mix in the remaining 1 cup blueberries.  Reduce heat and simmer 10 minutes, until the blueberries burst.   Stir in the butter and pour over the baked French toast.


Instead of using day old bread, I used a loaf of toasted Italian bread which I sliced first, then toasted.
I took the cream cheese at room temperature and spread it on each slice of the toasted bread, then cubed the bread.  OR you can cut the cream cheese into smaller pieces.  

I used 9 eggs and regular syrup.

Sauce:   I combined everything in a blender then cooked.  I served it on the side instead of pouring it over the baked French toast.

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