Overnight Blueberry French Toast
This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.
Servings per recipe: 10
Calories per serving: 485
Preparation time: 15m
Total cooking time: 10h
Ingredients:
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 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 cup fresh blueberries
- 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
Nutrion facts:
| Total Fat | 24.8g | 38% |
| Saturated Fat | 13.0g | |
| Cholesterol | 279mg | 93% |
| Sodium | 451mg | 18% |
| Potassium | 282mg | 8% |
| Total Carbohydrates | 51.9g | 17% |
| Dietary Fiber | 1.4g | 6% |
| Protein | 15.1g | 30% |
| Sugars | 33g | |
| Vitamin A | 1039IU | |
| Vitamin C | 3mg | |
| Calcium | 180mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 4mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 26mg | |
| Folate | 72mcg |
