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My review
Overnight Blueberry French Toast
KARAN1946
"This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind."
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Ingredients
10 h servings 485 calsOriginal recipe yields 10 servings
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Directions
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Prep
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- Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
- In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 485 calories; 24.8 g fat; 51.9 g carbohydrates; 15.1 g protein; 279 mg cholesterol; 451 mg sodium. Full nutrition
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Reviews
Read all reviews 14041847 Ratings
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Most helpful positive review
12/30/2005
YUM! I made this for Christmas morning for my inlaws. It turned out great. I did take a lot of the suggestions and modified this recipe. Here's what I did: Used Italian bread from the bakery (F...
Most helpful critical review
12/26/2010
I am only giving this 3 stars because, as written, it needs some work. It is, however, a great basis for a recipe. I try to only give feedback that I think is truly helpful, so here are my sugge...
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12/30/2005
YUM! I made this for Christmas morning for my inlaws. It turned out great. I did take a lot of the suggestions and modified this recipe. Here's what I did: Used Italian bread from the bakery (F...
7/4/2008
Delicious and beautiful, and perfect just as written. I used a good quality Italian bread, and chose to serve the blueberry sauce on the side. My out of town guests, both of whom are profession...
12/26/2010
I am only giving this 3 stars because, as written, it needs some work. It is, however, a great basis for a recipe. I try to only give feedback that I think is truly helpful, so here are my sugge...
12/29/2002
I made this for Christmas Eve Brunch. I followed the advice of others and decreased the cream cheese to 10 oz. I added a little milk and whipped the cream cheese and spread it on the slices of...
10/28/2006
Tasty. I used cinnamon raisin swirl bread, 10 eggs, and a grating of nutmeg. After reading comments about the blobs of cream cheese I chilled the brick in the freezer and then grated it over the...
8/27/2004
My husband REALLY likes this recipe. I've made it twice now. The second time I tried it with strawberries. That was good too. Just like everyone else I've made adjustments to the recipe....I ...
12/22/2005
This has been one of our favorites for a few years now. This makes a lot, so be sure to use your largest casserole dish. If you prepared this way ahead of time and it has been well refrigerate...
7/22/2005
I have made this recipe many times as is and it is really great. I now make it with a few minor variations and everyone loves it. For the bread, I use french bread (it gives it a much lighter, f...