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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Overnight Blueberry French Toast Recipe

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This recipe for Overnight Blueberry French Toast is from Robert & Madeline Girod and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 slices day-old bread (Buns work great as it soaks up better) Cut into 1” cubes
2-8 oz pkgs cream cheese, cut into 1” cubes
1 cup fresh blueberries (or any fruit)
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/2 cup maple syrup
1 cup white sugar
2 tbsp cornstarch
1 cup water
1 cup fresh blueberries
1 tbsp butter
Directions:
Directions:
Lightly grease a 9x13” baking dish. Arrange half of bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over cream cheese and top with the remaining cubes. In a large bowl, mix the eggs, milk, vanilla, and syrup. Pour over the bread crumbs, cover and refrigerate overnight.
Remove from fridge, about 30 mins before baking.
Preheat oven to 350º. Cover and bake 30 minutes, then uncover and continue baking 25-30 minutes, until centre is firm, and surface is lightly browned.

In a medium saucepan, mix sugar, cornstarch, and water. Bring to a boil stirring constantly, cook 3-4 minutes. Mix in remaining 1 cup of berries, and reduce heat and simmer 10 minutes, until the blueberries burst. Stir in butter and pour over the baked French Toast, or spoon on each serving.

 

 

 

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