Overnight Blueberry French Toast

By Mountain_Lady

Ingredients

• 12 slices day-old bread, cut into 1-inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1-inch cubes
• 2 cups fresh blueberries (don't thaw if using frozen berries)
• 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 Tablespoon butter

Preparation

Step 1

Lightly grease a 9x13-inch baking dish. Arrange half the bread cubes in dish and top with cream cheese cubes. Sprinkle 1 cup of blueberries over cream cheese and top with remaining bread cubes.

In a large bowl, mix eggs, milk, vanilla extract and maple syrup. pour over bread cubes. Cover and refrigerate overnight.

Remove bread cube mixture from refrigerator about 30 minutes before baking. Preheat oven to 350 degrees F.

Cover and bake 30 minutes. Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned.

In a medium sauce pan, mix sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until blueberries burst. (Usually within 3-4 minutes) Stir in butter. (Optional: add 1/2 teaspoon lemon juice to help the sweet flavor pop) Pour over baked French toast.