Email to Becky      

Blueberry (Overnight) French Toast

Source of Recipe

Taste of Home, June/July 1996


Recipe Introduction

Simple to make, this is rich, delicious and very filling.

List of Ingredients



12 sliceds day old white bread
2 pkg, 8 oz each, cream cheese
1 c fresh or frozen blueberries
12 eggs
2 c milk
1/2 c maple syrup or honey

Sauce:
1 c sugar
2 tbsp cornstarch
1 c water
1 c blueberries -fresh or frozen
1 tbsp butter or margarine




Recipe



Cut bread into 1 inch cubes; place half in a greased 9 b y 13 by 2 baking pan.
Cut cream cheese into 1 inch cubes and place over bread.
Top with blueberries and remaining bread.
In a large bowl, beat eggs, then add syrup and milk and mix well. Pour over bread cube mixture.
Cover and chill for 8 hours or overnight.

In the morning:
Remove from fridge fro 30 minutes before baking.
cover and bake at 350 for 30 minutes; then uncover and bake for 25 to 30 more minutes or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; mix.
Add water and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly.
Stir in blueberries and reduce heat. Simmer for 8 to 10 minutes or until berries have burst.
Stir in butter untlil melted.
Serve over french toast. Makes 1 3/4 c sauce.
6 to 8 servings.

NOTES:
I used 6 large pieces of cream cheese pound cake I had frozen earlier. I allowed it to thaw before putting this together.
I cut the recipe in half and baked in a 9 inch square pan. I used the same baking times.
I used honey.

I did not cut the sauce recipe in half. I think this sauce would be delicious on any cake or ice cream.
I thickened my sauce with flour rather than cornstarch.