Thursday, October 4, 2012

Overnight Blueberry French Toast

This is a really good make ahead breakfast; you assemble it the night before and just bake it in the morning.  You do need to make the blueberry sauce in the morning, although I am sure you could make it the night before too and just warm it in the morning.

I found the recipe here.

-12 slices day old bread, cut into 1 inch cubes
-2 (8 oz.) packages cream cheese, cut into 1 inch cubes
-1 cup fresh or frozen blueberries
-12 eggs
-2 cups milk
-1 tsp vanilla extract
-1/3 cup maple syrup

Sauce Ingredients:
-1 cup sugar
-2 tbsp cornstarch
-1 cup water
-1 cup fresh or frozen blueberries
-1 tbsp butter

1. Lightly grease a 9 x 13 inch baking pan.
2. Arrange half of the bread cubes in the bottom of the prepared dish.
3. Top bread cubes with cream cheese cubes.
4. Sprinkle 1 cup blueberries over cream cheese.
5. Add remaining bread cubes over blueberries.
6. In a large bowl beat eggs, milk, vanilla and maple syrup.
7. Cover and refrigerate overnight.
8. In morning remove bread mixture from refrigerator about 30 minutes before baking.
9. Preheat oven to 350 degrees.
10. Cover bread mixture with foil and bake for about 30 minutes.
11. Uncover and continue baking  for 30 minutes or until the center is firm and the surface is browned.
12. Meanwhile, in a medium sauce pan, mix together sugar, cornstarch and water; bring to a boil.
13. Stirring constantly, cook 3-4 minutes.
14. Mix in the remaining 1 cup blueberries.
15. Reduce heat and simmer for 10 minutes.
16. Remove from heat; stir in butter.
17. Pour sauce over baked french toast.
18. Enjoy!

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