Name: Overnight Blueberry French Toast
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Yield: 8
Ingredients: 16 oz loaf cinnamon bread; 8 oz cream cheese; 1 1/2 cup fresh blueberries; 9 eggs; 2 cup milk; 1 tsp vanilla; 1/3 cup maple syrup; 1/2 cup sugar; 2 tbsp cornstarch; 1 cup water; 1 1/2 cup blueberries; 1 tbsp butter

Instructions

French Toast

Preheat oven to 200 degrees. Spread cubed bread on baking sheet and bake for 5 minutes or until slightly dried.
Lightly grease a 9x13 baking dish. Place half of bread cubes in baking dish and top with blueberries, then remaining bread cubes.
Blend cream cheese, eggs, milk, vanilla, and maple syrup in blender until smooth. Pour over bread. Cover with plastic wrap and press down to soak bread.
Refrigerate overnight. Remove from refrigerator 30 minutes prior to baking.
Preheat oven to 350 degrees. Remove plastic wrap from baking dish and replace with aluminum foil.
Bake for 30 minutes, remove foil, and continue to bake another 30 minutes or until center is firm and surface is lightly browned. Knife inserted in center should come out clean.

Syrup

In medium saucepan, mix sugar, cornstarch, and water. Bring to a boil over medium high heat. Reduce heat to medium and cook 3-4 minutes, stirring constantly. Stir in blueberries, reduce heat, and simmer 10 minutes or until blueberries burst. Stir in butter and serve.

Overnight Blueberry French Toast

Overnight Blueberry French Toast

Ingredients

French Toast

Syrup

Instructions

French Toast

Preheat oven to 200 degrees. Spread cubed bread on baking sheet and bake for 5 minutes or until slightly dried.

Lightly grease a 9x13 baking dish. Place half of bread cubes in baking dish and top with blueberries, then remaining bread cubes.

Blend cream cheese, eggs, milk, vanilla, and maple syrup in blender until smooth. Pour over bread. Cover with plastic wrap and press down to soak bread.

Refrigerate overnight. Remove from refrigerator 30 minutes prior to baking.

Preheat oven to 350 degrees. Remove plastic wrap from baking dish and replace with aluminum foil.

Bake for 30 minutes, remove foil, and continue to bake another 30 minutes or until center is firm and surface is lightly browned. Knife inserted in center should come out clean.

Syrup

In medium saucepan, mix sugar, cornstarch, and water. Bring to a boil over medium high heat. Reduce heat to medium and cook 3-4 minutes, stirring constantly. Stir in blueberries, reduce heat, and simmer 10 minutes or until blueberries burst. Stir in butter and serve.

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