Overnight French Toast with Blueberries and Cream Cheese
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By Kathleen Kropp
Not only is this recipe delicious, it's a great choice for a busy morning, since most of the prep work happens the night before. It receives rave reviews (and recipe requests) every time it’s served. The kids love it so much that they ask for it on every slightly special occasion: holidays, birthdays, Saturdays, etc.
It's hard to underestimate the convenience of being able to prepare it the night before a busy event. You just need to plan ahead, since soaking all night is a must! It takes about 15 minutes before bed to assemble and then just pop it into the oven in the morning and prepare the sauce. The kids love to help create this dish and even small ones can get involved and have fun.
You can’t eat too many blueberries! Blueberries are a superfood that we can’t get enough of in our diets. They’re packed with antioxidants and phytoflavinoids, potassium, and vitamin C. Since they are anti-inflammatory, they help lower the risk of developing some chronic diseases such as heart disease and cancer. The more blueberries in your French toast, the better!
Overnight French Toast with Blueberries and Cream Cheese
2 loaves Brioche bread, cut or torn into bite-sized pieces (or you can use any loaf or muffin)
2 8-oz. packages cream cheese, cut into 1-inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups half and half
1 tsp. vanilla extract
⅓ cup maple syrup
½ cup sugar
For the sauce:
2 Tbsp. cornstarch
1 cup water
1 cup fresh blueberries
1 Tbsp. butter
Directions
Use butter to lightly grease a 13x9 baking dish. Arrange bread pieces in the dish and add the cream cheese cubes. Sprinkle it with blueberries and top with more bread.
Mix the eggs, half and half, vanilla and syrup in a big bowl. Pour over the other ingredients in the baking dish. Cover and refrigerate overnight.
Take the dish out of the refrigerator and let sit on the counter while you preheat the oven to 350 degrees.
Bake for 30 minutes, covered. Uncover and bake for 30 minutes longer or until the center is set and the top is slightly browned.
In a small saucepan mix the sugar, cornstarch, and water. Bring it to a boil and stir for several minutes. Next, mix in the blueberries and reduce heat to a simmer for about 10 minutes. Finally, stir in the butter and pour over the baked French toast just before serving.
