Overnight Baked Blue-Raspberry French Toast

This is an excellent breakfast dish full of flavor and topped with an excellent berry sauce. Good for your everyday breakfast, brunch gatherings or those company breakfasts that you would to socialize rather than be in the kitchen cooking.

Overnight Baked Blue-Raspberry French Toast

Photo by Kriste T.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    loaf Italian bread from the bakery section of the store, remove the outer crust and cut into 1" cubes

  • 1

    - 8oz package of cream cheese, cut into cubes about the size of a tbsp. of butter

  • 1

    cup blueberries

  • ½

    cup raspberries

  • 10

    eggs, beaten

  • 1 - ½

    cup milk

  • ½

    cup half & half

  • 2

    teaspoons vanilla

  • ½

    pure maple syrup

  • cinnamon

  • TOPPING INGREDIENTS**

  • 1

    cup sugar

  • 2

    tablespoons cornstarch

  • 1

    cup water

  • 1

    cup blueberries

  • 1

    tablespoon butter

  • splash of lemon juice

Directions

Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish. Sprinkle cinnamon over the bread. Top with the cream cheese cubes. Distribute the berries evenly over the bread and cream cheese. Top with remaining bread cubes. In a large mixing bowl, mix the eggs, milk, half & half, vanilla and maple syrup. Pour evenly over the bread cubes. Sprinkle with cinnamon. Take a spatula and lightly press the down on the bread cubes so that the top gets some of the eggs mixture. Cover with plastic wrap and refrigerate overnight. Remove from the refrigerator 30-45 minutes before baking. Bake in a preheated 350* oven covered with aluminum foil for 30 minutes, then remove the aluminum foil and bake for an additional 30 minutes. Or until center is firm and is golden brown. **While the above is cooking you want to make the blueberry sauce to go on top... Trust me you don't want to NOT! In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries, butter, dash of cinnamon and a splash of lemon juice. Reduce heat, and simmer 10 minutes, until the blueberries burst. Pour over the baked blue-raspberry French toast. (this can be made ahead of time as it warms up nicely and enhances in flavor anyway)


Nutrition

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