Our Best Mommy Recipes

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Tuesday, June 26, 2012

Overnight Blueberry (or Strawberry) French Toast

From Allrecipes.com
http://allrecipes.com/recipe/overnight-blueberry-french-toast/detail.aspx?event8=1&prop24=SR_Title&e11=overnight%20blueberry%20french%20toast&e8=Quick%20Search&event10=1&e7=Home%20Page

Ingredients

  • 12 slices day-old bread, cut into 1 inch cubes - I used a big Italian loaf
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes  - I would use only one package, and cut it up as small as possible, maybe even melt it down to a liquid
  • 1 cup fresh blueberries - I added an extra 1/3 c or so. You can substitute cut up strawberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  •  
  • 1 cup white sugar - I used half this amount
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh blueberries - Again, I used a little extra, and you can sub in cut up strawberries
  • 1 tablespoon butter

Directions

  1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  5. 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. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

I made the sauce (step 5) the night before. Not sure I'd do that again. It didn't reheat well, it still had gel chunks.
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