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Overnight Blueberry French Toast

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This is a great overnight casserole for breakfast. It could be made with white or French bread, but I like the texture/nuttiness of the multi-grain.

The sauce is also good over vanilla ice cream.

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Ingredients

  • Sauce:
  • 12 slices (12 oz) rustic multi-grain bread, cubed
  • 1 pkg (8 ounce) light cream cheese
  • 1 cup blueberries
  • 12 eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • 1 cup sugar
  • 2 Tbsps cornstarch
  • 1 cup water
  • 1 cup blueberries
  • 1 Tbsp butter

Details

Servings 12
Cooking time 55mins

Preparation

Step 1

Place half of bread cubes in greased 13" x 9" x 2" baking dish. Cut cream cheese into 1" cubes. Place over bread. Top with blueberries and remaining bread.

In large bowl, beat eggs until fluffy. Add milk and syrup. Mix well. Pour over bread mix. Cover (with foil) and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and continue baking 25-30 minutes or more until golden brown and center is set.

In sauce pan, combine sugar, cornstarch, and water. Boil for 3 minutes stirring constantly. Stir in blueberries. Reduce heat. Simmer 8-10 minutes. Stir in butter. Serve over French toast.

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