| This recipe is liked by 1 person(s). |
Overnight Blueberry French Toast
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| French Toast: | |
| 8 slices | day old bread, (French bread works best) |
| 4 oz. | cream cheese, (reduced fat works) |
| 1 c. | fresh or frozen blueberries |
| 6 large | eggs |
| 1 ½ c. | milk |
| 1/4 c. | pure maple syrup |
| Cut bread into 1 in. cubes. Place ½ of bread in a greased 9×13 pan. Cut cream cheese into ½ in. cubes, place over bread. Top with blueberries, then remaining bread. In bowl, beat eggs. Stir in milk and syrup. Pour over bread. Cover and refrigerate overnight. Remove from refrigerator 30 min. before baking. Cover with foil and bake @ 350 for 20 min. Uncover and bake an additional 20-25 min, until golden brown and center is firm/set. 10. Serve with blueberry sauce (or a can of blueberry pie filling) For the Sauce: | |
| 1 c. | sugar |
| 2 TB | corn starch |
| 1 c. | water |
| 1 c. | blueberries |
| 1 TB | butter |
Combine sugar and corn starch, add water and stir until dissolved.
Bring to a boil over medium heat. Boil 3 min. stirring constantly.
Add blueberries and reduce heat.
Simmer 8-10 min, or until blueberries burst.
Remove from heat, add butter and stir until melted.
Serve over French toast
If you make the sauce the night before: cool, refrigerate and reheat in the morning.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.