"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Overnight French Toast with Blueberries Recipe

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This recipe for Overnight French Toast with Blueberries, by , is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maxine Newton


1 cup brown sugar
1 tsp cinnamon
cup melted butter
5 eggs
1 cups milk
1 tsp vanilla
tsp salt
1 cups fresh blueberries

1. Combine sugar, cinnamon, and butter. Mix well. Sprinkle ⅓ of mixture on bottom of 9" x 13" Pyrex dish.
2. Line Pyrex with challah. Sprinkle another ⅓ of mixture over bread and scatter blueberries on top.
3. Place remaining bread on fruit and sprinkle with remaining sugar mixture.
4. Beat eggs, milk, vanilla, and salt. Pour over bread. Press down lightly so all bread absorbs egg mixture.
5. Cover with plastic wrap and refrigerate overnight or let stand at room temperature for 2 hours.
6. Preheat oven to 350. Bake uncovered for 40 to 45 minutes or until puffed and golden. Do not overcook.




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