What’s Cooking Wednesday – Overnight Blueberry French Toast

Overnight Blueberry French Toast

Okay…I won’t tell a lie.  Nana made this not me but it is GOOD so I had to share!

Overnight Blueberry French Toast

3/4 loaf of French bread
3/4 brick of lite cream cheese, cut into small cubes
1/2 cup frozen blueberries
4 eggs
3/4 cups milk
2 1/2 Tbsp maple syrup

Grease a 2 quart casserole dish.  Cut bread into 1 inch cubes.  Place half the bread cubes in casserole dish.  Sprinkle with cream cheese and blueberries.  Top with remaining bread cubes.

In a large bowl, beat eggs, milk and syrup.  Pour over the bread mixture in the casserole dish.  Press down on bread to make sure that the egg mixture is distributed throughout the bread.  Cover with plastic wrap and refrigerate for at least 8 hours.

Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Remove plastic wrap from casserole and cover with aluminum foil.  Bake for 30 minutes.  Uncover and bake for an additional 25-30 minutes or until golden brown and center is set.  Let sit for 5 – 10 minutes prior to serving.

Blueberry Syrup

1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries
1 tsp butter

In a heavy saucepan, combine sugar and cornstarch.  Add water.  Bring to a boil over medium heat.  Boil 3 minutes while stirring constantly.  Add blueberries and reduce heat to simmer.  Simmer for 8-10 minutes or until blueberries burst.  Stir in butter until melted.  Serve with french toast above.

Recipe Notes: This is rich but GOOD.  Great for special occasions like Christmas.

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