Overnight Blueberry French Toast

Written by on in Breakfast
PrintPrint

Ingredients

  • 12 slices day-old bread, cut into 1-inch cubes

  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes

  • 2 cups fresh blueberries, separated

  • 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 tablespoon butter

PrintPrint

Directions – THE NIGHT BEFORE

  • Lightly grease a 9×13 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
  • In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight
  • DIRECTIONS – THE NEXT DAY
  • Remove the bread cube mixture from the refrigerator about 30 minutes before baking
  • Preheat the oven to 350 F
  • Cover, and bake 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