Overnight Blueberry French Toast

Leah Robertson

By
@keepinitreal

This recipe comes from the Siloam Springs, AR Dogwood Quilters cookbook.
I use day old (or older) french bread or sub rolls. Nice thick bread is best.


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Comments:

Serves:

8

Cook:

1 Hr

Ingredients

12 slice
french bread, day old, cut into 1" cubes
2 --8 oz
pkgs. cream cheese, cut into 1" cubes
2 c
fresh or fresh frozen blueberries
12
eggs
2 c
milk
1 tsp
vanilla extract
1/3 c
maple syrup
1 c
white sugar
2 Tbsp
cornstarch
1 c
water
1 Tbsp
butter

Directions Step-By-Step

1
Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Sprinkle 1 C. blueberries over the cream cheese and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla and syrup. Pour over the bread cubes. Cover and refrigerate overnight. Remove the bread-cube mixture from the refrigerator about 30 minutes before baking.
2
Preheat oven to 350 degrees. Cover with foil and bake 30 mins. Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned.
3
In a med. saucepan, mix the sugar, cornstarch and water. Bring to boil. Stirring constantly, cook 3-4 min. Mix in a remaining 1 C. blueberries. Reduce heat and simmer 10 min. until the blueberries burst. Stir in the butter and pour over the baked French toast.

About this Recipe

Course/Dish: Breakfast Casseroles
Regional Style: French
Hashtags: #toast, #blueberry