More Great Recipes: Breakfast

Overnight Blueberry French Toast


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

12 slices day-old bread
2 8 ounce packages of cream cheese
1 cup fresh blueberries
12 eggs
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter


Preheat oven to 350 degrees. Grease one 9 x 13" baking dish and set aside. Cut bread into 1 inch cubes. Place half into prepared baking dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and remaining bread cubes.



Beat eggs in large bowl; add milk, vanilla and syrup or honey. Mix well; pour over bread cubes. Cover and refrigerate overnight. Next morning remove from the refrigerator 1/2 hours before baking. Cover and bake for 30 minutes. Remove cover and bake another 25-30 minutes or until center is set and is golden in color. Prepare the sauce in a caucepan by combining the sugar and cornstarch. Add water and bring to a boil over medium heat. Stir constantly and boilk for 3-4 minutes. Stir in blueberries and reduce heat; cook for 10 minutes or until blueberries pop. Stir in the butter and pour over the french toast.


Pairs Well With


Notes

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