Saturday, December 28, 2013

Overnight Blueberry French Toast

I made this wonderful blueberry french toast for breakfast on Christmas morning and it was amazing.  It is easy to make this the night before and then the only thing you have to do is pop it in the oven the next morning.  This recipe is from .  I cut the recipe in half when I made this to fit an 8x8 dish  but the original recipe that I include at the end of this blog is for the whole recipe which fits a 9x13 inch dish.

Here is what is needed to make this yummy breakfast.  I forgot to include vanilla, maple syrup and corn starch in the photo. 

 I like to use Texas Toast cut up into 1 inch cubes.

Take the cream cheese and spread it around in a layer over the top of the bread.

Spread the blueberries over this layer.  I used frozen blueberries because that is what I had but I am sure fresh would have made this even better.

Layer the rest of the cubed bread over this.

Mix the eggs, milk, vanilla and maple syrup together and pour over the top of this.  Refrigerate overnight.  The next morning take it out of the fridge 30 minutes before you plan to bake it.  Bake covered at 350 for 30 minutes, uncover and bake for an additional 25-30 minutes or until golden brown and center is set. While this is baking combine sugar, cornstarch and blueberries in a saucepan to make the blueberry sauce to serve with this. 

  • 12 slices day-old bread, cut into 1-inch cubes
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
  • 1 cup 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
1.  Lightly grease a 9x13 inch 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 bread cubes.
2.  In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.  Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.  Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.  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