Overnight Blueberry French Toast

SUBMITTED BY: KARAN1946 PHOTO BY: SCOKER

"This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind."

PREP TIME	15 Min
COOK TIME	1 Hr 15 Min
READY IN	10 Hrs

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
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

READ REVIEWS (176)

DIRECTIONS

Lightly grease a 9x13 inch baking dish. 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.
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

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REVIEWS

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Reviewed on Dec. 30, 2005 by CLARRY32

YUM! I made this for Christmas morning for my inlaws. It turned out great. I did take a lot of the suggestions and modified this recipe. Here's what I did: Used Italian bread from the bakery (French bread seemed like too much crust). I also whipped 1 1/2 bricks cream cheese w/ 1/4 cup confectioners sugar and spread it over the cubed bread. I used frozen blueberries (thawed) and only 10 eggs. I also made sure to press the bread down so that everything got french toast consistancy. The syrup is delicious!! I made 1.5 times and poured 2/3 of it over the dish and the other 1/3 was put on the table for those who wanted a little bit more. Overall, this is a great recipe!! Will be sure to make at my next brunch. Thank you!

19 users found this review helpful

Reviewed on Dec. 17, 2003 by KATHYLC

I made this for Christmas Eve Brunch. I followed the advice of others and decreased the cream cheese to 10 oz. I added a little milk and whipped the cream cheese and spread it on the slices of bread. A little messy but it was evenly distributed. I also took the advice of others and doubled the amount of blueberries in the syrup and in the dish itself. Atleast use one and a half the blueberries when making it. I cut the sugar in the syrup to 3/4 cup - it was plenty sweet. I added a dsh of cinnamon and nutmeg to the syrup too. I still had a request to get out the regular maple syrup. All in all, a very easy dish that is a little different from the standard egg casseroles so often served for a crowd at breakfast or brunch. I would make this again - next time I will try strawberries.

16 users found this review helpful

Reviewed on Jul. 24, 2005 by Laura K.

This was great and very easy. I made it for company today and it got rave reviews--even the super picky 7-year-old said it was the best breakfast he had ever eaten! I used egg substitute for half the eggs and light cream cheese, but you would never know it. It was still very rich and filling. I also added 1/2 tsp. of cinnamon to the egg mixture, which I think was a nice addition. I used 1/2 sugar and 1/2 splenda in the blueberry sauce, and that worked great. I will definitely make this again, and very soon!

15 users found this review helpful

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