Friday, February 20, 2009

Overnight Blueberry French Toast

I made this yummy french toast for Emilie's baby shower.  Good thing we had the shower when we did because it looks like baby Della wants to come early!

12 slices day-old 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

Lightly grease a 9x13 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 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.

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 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


The McFarlane Family said...

I'm such a lucky girl to get such a great shower with such a yummy dish. I can't wait to have a reason to make this, it was scrumptious!

The Green Family said...

We made this for Easter breakfast and boy was it good! Averie loved it too!!!

Jenny said...

I took this to MOPS this morning and within a few minutes it was almost gone! Everyone loved it. Thanks Jessie!!!

Angela said...

Hello yummy breakfast! I cut the recipe in half, but still used about nine pieces of bread, and baked it in a round casserole dish. Delish!


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