Overnight Blueberry French Toast with Blueberry Sauce
Overnight blueberry French toast is made with bread, blueberries, eggs, maple syrup and cream cheese. This delicious French toast recipe with blueberry sauce is perfect for Sunday brunch with family or friends. (Make this recipe the night before and it will be ready to bake for brunch in the morning!)
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: overnight blueberry French Toast
Servings: 8
Author: Laura Warnke
Ingredients
12slicesday old white or Italian breadcrusts removed
18 oz. pkg. Cream cheese, refrigerator cold
1cupfresh or frozen blueberries
12eggs
2cupsmilk
1/3cupmaple syrup or honey
Blueberry Sauce:
1cupsugar
2Tablespoonscornstarch
1cupwater
1cupfresh or frozen blueberries
1Tablespoonbutter
1teaspoonvanilla extract
Instructions
Cut bread into 1-inch cubes. Place half of the bread in a greased 9 inch x 13 inch glass baking dish.
Cut cold cream cheese into 1/2-inch cubes; place over bread in baking dish.
Top with blueberries and remaining bread.
In a large mixing bowl, beat the eggs. Add milk and syrup. Mix well with a whisk.
Pour over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with aluminum foil and bake at 350 degrees for 30 minutes.
Uncover; bake 30 minutes more or until golden brown and the center is set.
Blueberry Sauce:
In a saucepan combine sugar and cornstarch; add water.
Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until blueberries have burst.
Remove from heat and stir in butter and vanilla until melted.
Ladle over pieces of the baked French toast.
Notes
If this recipe makes too much just cut the ingredients in half and use a 9" x 9" glass baking dish instead.Serve any leftover blueberry sauce over waffles, pancakes, or ice cream.