I made this on a Saturday night when I didn't feel like cooking on Sunday morning. I wanted to spend more time with Addie on Sunday morning so we could play our Frozen board games and read our library books. All I had to do was pop this in the oven and we had time to do everything we wanted.
Both my husband and Addie really liked this French toast. The bread was creamy like a bread pudding, yet it still retained its thick and chewy texture. The bursts of blueberries were great surprises in every bite, and the cream cheese frosting made for an extra sweet brunch. I happened to have leftover cream cheese frosting, so I used that instead of regular cream cheese. If you have the time to make cream cheese frosting, I recommend doing that over the regular cubed cream cheese.
Hope you enjoy this as much as we did!
Overnight blueberry French toast
- 12 thick slices day-old bread, cut into 1" cubes
- 2 (8 ounce) packages cream cheese, cubed (I used leftover maple cream cheese frosting and regular cream cheese frosting)
- 1 cup blueberries, fresh or frozen (if frozen, do not thaw)
- 12 eggs, beaten
- 2 cups milk of choice
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 teaspoon cinnamon
Generously grease a 9"x13" oven-safe baking pan. You don't want to use anything smaller because this recipe requires a large pan.
Place about half of the bread cubes on the bottom of the baking pan. Top with the cream cheese frosting or cream cheese cubes.
Sprinkle with the blueberries and then top with the remaining bread cubes.
In a large bowl, mix together the eggs, milk, vanilla, maple syrup and cinnamon. Pour this over the bread cubes and press the bread down so no dry spots remain. Cover and store in the refrigerator overnight.
About 30 minutes prior to baking, remove the pan from the refrigerator and allow it to slowly come up to room temperature.
Preheat your oven to 350 degrees F.
Bake, covered, for 30 minutes in your preheated oven. Then take the cover off and bake another 25-30 minutes or until the tops are golden brown and the blueberries are bubbling.
Yield: One 9"x13" pan (about 10-12 servings)
Source: Slightly adapted from Allrecipes.com