Recipe from Bites: Overnight Blueberry French Toast

by Melody on July 31, 2011

 

 

 

 

 

 

Need a go-to recipe for baby showers, MOPS breakfasts, PTA brunches, Christmas breakfast?? Here you go. This is guaranteed to solicit requests for the recipe.

I’ve used everything from white sandwich bread to thick-cut french bread. Any type of bread will work, but I prefer the thick cubes.

12 slices of bread
2 (8 ounce) packages cream cheese
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

DIRECTIONS

Lightly grease a 9×13 inch baking dish.  Spread the cream cheese on the slices of bread and then cut the bread into 1 inch cubes.  Arrange 2/3 of the bread cubes in the dish, sprinkle one cup blueberries over the 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 bread cube mixture from the refrigerator about 30 minutes before baking.  Preheat the oven to 350 degrees F (175 degrees C).  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 one cup blueberries.  Reduce heat and simmer 10 minutes, until the blueberries burst.  Stir in the butter and pour over the baked French toast.

Enjoy!

Jessie is the mother of two sweet kids and the author of Bites, a recipe blog that will make your mouth water

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{ 2 comments… read them below or add one }

Miss Jay July 31, 2011 at 8:07 pm

My (weird) family doesn’t really like blueberries. Has anyone tried this with a different type of berry??

Reply

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