Overnight Blueberry French Toast
Try this Overnight Blueberry French Toast recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup water
- 1 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 12 large eggs
- 1 cup blueberries (fresh or frozen)
- 1/3 upmaple syrup
- 12 slices bread cut into cubes (french or texas toast
- 1 (8-ounce) package cream cheese cut in cubes
- 2 cups milk or cream (i prefer cream)
- Carbohydrate 9.66808656289186 g
- Cholesterol 641.714890626635 mg
- Fat 16.7548501568671 g
- Fiber 0.897000035051391 g
- Protein 23.6099042187576 g
- Saturated Fat 5.7525558753907 g
- Serving Size 1 1 Serving (266g)
- Sodium 7397.36427005705 mg
- Sugar 8.77108652784047 g
- Trans Fat 2.65560628129318 g
- Calories 283 calories
Arrange ½ of the bread cubes in a greased 9 x 13 pan.Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.Top and evenly sprinkle with remaining bread cubes.Mix together eggs, syrup, milk and vanilla in a large bowl.Pour over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture. Cover pan with foil. Let chill in refrigerator overnight.Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with blueberry syrup.In a medium saucepan over medium heat, cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.
