Overnight Blueberry French Toast

11781721_10155962216730106_1428828475744461082_n

Main Ingredients 

  • 16 slices firm white bread cut into 1 inch cubes
  • 1 (8 ounce) package cream cheese (or Neufchatel cheese), softened
  • 1 cup fresh blueberries
  • 4 eggs, beaten
  • 3 cups milk
  • 1 tsp. vanilla extract
  • 1/3 cup maple syrup

Topping

  • 1 Tbsp. white sugar
  • 1/2 tsp cinnamon

Compote

  • 3/4 cup white sugar (you can use less)
  • 2-3 Tbsp. cornstarch
  • 1 cup water
  • 2 cups fresh blueberries
  • 2 Tbsp. lemon juice
  • 1 Tbsp. butter

Directions:

  1. Lightly grease a 9 x 13 inch baking dish. Spread cream cheese over the bread slices & cut into 1″ cubes. Arrange 1/2 the cubes in the baking dish. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining break cubes.
  2. In a large bowl, mix the eggs, milk, vanilla extract, and maple syrup. Pour over the bread cubes, ensuring all the bread is saturated. Cover with plastic wrap, and refrigerate overnight.
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350º. Sprinkle the topping mix over the bread mixture.
  4. Cover with the foil, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until centre is firm and surface is golden brown & centre is set.
  5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in 2 cups blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter. Serve with the baked French Toast.

Time:

  • Prep time: 15 minutes; Cook Time: 60-75 minutes; Ready in: Must sit overnight

 

FATJESSE NOTES

  • Don’t get to caught up in the amount of blueberries and cream cheese. Both can be adjusted a fair bit to your taste. However the more cream cheese there is the better 🙂
  • We add a bit of cinnamon/nutmeg sprinkled on top before you bake it.
Advertisements