Overnight Blueberry French Toast

This was such a great weekend for us!  We had our really good friends come in town for a visit.  Whenever they come in to town, I know that it is going to be a weekend full of really late nights, movies, {we saw Les Mis and it was incredible} girl talk while the guys play some Call of Duty, and good times!  This is why I LOVE overnight breakfasts!  If you have not experienced an overnight breakfast casserole, this is the one to try!  I was able to throw it together before we went to bed, and pull it out in the morning and have a delicious breakfast ready for all of us!  I sure do love my peaches and cream french toast but I think this one became my favorite!  It is heavenly with the blueberry topping and the bits of cream cheese throughout.  Serve it up with some real whipped cream and you are sure to have a crowd pleaser!





Rating: 5 stars  Difficulty of Recipe: 3 stars
Review: I kept the recipe the same.  I did use canned blueberries in the topping and it worked out great!  We will definitely be making this again!  I got this recipe from my girl over at High Heels and Grills.

Ingredients:
12 slices day old Texas Toast, cut into 1 inch cubes (or a loaf of french bread, when I lived in NC they didn’t have Texas toast!)
2 cubes of 8 oz cream cheese, cut into 1 inch cubes
1 cup blueberries (I used 1/2 fresh and 1/2 canned)
2 cups milk
12 eggs beaten
1 tsp vanilla extract
1/3 cup maple syrup

Topping:
1 cup white sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries (I used canned)
1 Tbsp salted butter

1. Grease a 9×13 inch baking dish and place half of the bread cubes in the bottom.
2. Place cream cheese cubes and spread 1 cup blueberries with the remaining bread cubes on top.
3.  In large bowl mix the eggs, milk, vanilla and syrup.  Pour evenly over the top of the bread mixture.  Cover and refrigerate overnight.
4. Remove from the refrigerator about 30 minutes before baking.  Preheat the oven to 350 degrees.
5.  Cover the mixture with aluminum foil and bake for 30 minutes.  Remove foil from the top and cook for another 25-30 minutes until center is firm.
6. For topping, in medium saucepan mix the cornstarch, sugar, and water and bring to a boil.  Cook mixture for 3 minutes, stirring constantly.
7.  Mix in remaining cup of blueberries.  If you use canned blueberries just let it simmer for a few minutes.  If you use fresh blueberries simmer for about 10 minutes until they burst.
8.  Stir in the butter and pour over the french toast.  Enjoy!!
Alyssa

Comments

  1. Lynne says

    If you use canned bluberries they would need to be drained, right? Making this for brunch on Christmas Day :-) I’m hoping I’ll be able to get my hands on some fresh blueberries, but I’m covering my bases in case I can’t.

  2. Alana says

    Wow! I made this for my friend’s brunch today and it was a hit! So yummy. Used fresh and frozen, since I live in Beijing and canned blueberries are hard to find. Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>