Overnight Blueberry French Toast

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Fresh Blueberries at Bridgeford House Bed and Breakfast

 

 

 

 

 

 

 

 

 

 

12 slices day-old bread, cut into 1” cubes
2 (8 ounce) packages cream cheese, cut into 1” cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup maple syrup

Topping:
1 cup white sugar
2 tb cornstarch
1 cup water
1 cup fresh blueberries
1 tb butter

Lightly grease 9X13 baking dish. Arrange half of bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over cream cheese and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
Remove the dish from fridge about 30 minutes before baking. Preheat over to 350 degrees F.
Cover with foil and bake for 30 minutes. Uncover and continue baking 25 to 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.

 

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