Blueberry Overnight French Toast
Source of Recipe
Taste of Home, June/July 1996
List of Ingredients
12 slices of day old bread
2 pkgs. of cream cheese (8 oz.)
1 cup fresh (or frozen) blueberries
12 eggs
2 cups milk
1/2 cup maple syrup OR honey
2 tblsp. of cinnamon/sugar mixture
SAUCE:
1 cup sugar
2 tblsp. cornstarch
1 cup water
1 cup blueberries
1 tsp. butter
Recipe
Cut bread into 1 inch cubes and place half of them in a 9x13 greased baking pan. Cut cream cheese into 1 inch cubes and place on top of bread. Top with blueberries. Sprinkle with cinnamon/sugar and remaining bread. In a large bowl, beat eggs, then add syrup (or honey) and milk and mix well. Pour over bread/cheese mixture. Cover and chill for 8 hours (or overnight).
In the morning: Remove from frig for 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Then uncover and bake for another 25 minutes or until golden brown and center is set.
In a saucepan, combine sugar and cornstarch. Mix well. 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 until melted. Serve over french toast.
|
|
member logon
