Overnight Blueberry Stuffed French Toast with Blueberry-Lemon Sauce

By MJH

Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 10

Ingredients

• Blueberry Sauce:
• 12 cups cubed sourdough or French bread, divided
• 1 8 oz. package reduced fat cream cheese, cut into 1 inch cubes
• 1 cup fresh (or frozen) blueberries
• 9 large eggs
• 2 1/2 cups whole milk or half & half
• 1/3 cup maple syrup
• (If you're serving more than four guests, you may want to double the recipe!)
• 1/2 cup sugar
• 1/2 cup water
• 1 cup fresh, or frozen, blueberries
• 1/2 tsp. lemon zest
• 1/2 Tbsp. cornstarch

Details

Adapted from chewnigglenosh.com

Preparation

Step 1

Spread ½ of the bread cubes in a greased 9x13 inch baking pan.
Sprinkle the blueberries and cream cheese cubes over the bread.
Spread the remaining bread cubes over the berries.
Whisk together the eggs, milk and syrup.
Pour the egg mixture over the top layer of bread. Cover and refrigerate overnight.

The next day, preheat oven to 375*.
Bake, covered with foil, for 45 minutes.
Remove the foil and bake for 15 minutes more, until lightly browned on top and the center feels dry.
Serve with blueberry sauce.

For the sauce: In a small saucepan, combine sugar and water.
Bring to a slow boil and simmer for 10 minutes.
Add berries and return the mixture to a boil.
Lower the heat and simmer for about 15 minutes more.
Add lemon zest.
Combine cornstarch with just a little bit of water.
Add to the sauce a little at a time and heat to desired consistency.
**The sauce can be made ahead and reheated, slowly, in the morning.