overnight french toast
(from alaird’s recipe box)
Source: Internet
Prep time: 25 minutes
Cook time: 60 minutes
Serves 16 people
Categories: Breakfast
Ingredients
- 12 slices day-old bread, cut into 1-inch cubes (Italian bread works best I have found)
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh or frozen blueberries
- 12 eggs, beaten
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter
Directions
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Lightly grease a 9×13 inch baking dish.
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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.
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In a large mixing bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to sort of “soak” them and make them “French toast-like”. Cover tightly and refrigerate overnight.
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Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
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Preheat the oven to 350 degrees F (175 degrees C).
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Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm!
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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.
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Reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast. Enjoy!