Best Blueberry Overnight French Toast Recipes

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OVERNIGHT BLUEBERRY FRENCH TOAST



Overnight Blueberry French Toast image

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.

Provided by KARAN1946

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 10h

Yield 10

Number Of Ingredients 12

12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
⅓ cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Steps:

  • 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

Nutrition Facts : Calories 485.2 calories, Carbohydrate 51.9 g, Cholesterol 279.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 15.1 g, SaturatedFat 13.3 g, Sodium 451.2 mg, Sugar 33.3 g

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE



Overnight Blueberry French Toast Casserole image

I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!

Provided by Joshua Dunham

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h45m

Yield 10

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
2 tablespoons milk
1 tablespoon vanilla extract, divided
2 cups blueberries, divided
2 loaves French bread, cubed
2 cups milk
8 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
  • Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
  • Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 71.7 g, Cholesterol 177.6 mg, Fat 14.6 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.3 g, Sodium 734.3 mg, Sugar 20.5 g

OVERNIGHT BLUEBERRY FRENCH TOAST



Overnight Blueberry French Toast image

Blueberry french toast is a year-round treat. Show off your crop of fresh berries in the summer or use frozen berries to warm up on a chilly morning. -Cristy King, Scott Depot, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
1 cup packed brown sugar
12 slices French bread (1 inch thick)
7 large eggs
1-3/4 cups 2% milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups fresh or frozen unsweetened blueberries, thawed
Maple syrup, optional

Steps:

  • In a small saucepan, melt butter over medium heat. Remove from heat; whisk in brown sugar. Spread into a greased 13x9-in. baking dish; top with bread. In a bowl, whisk eggs, milk, vanilla, cinnamon and salt; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Turn bread slices. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Top with blueberries; bake 10 minutes longer. Let stand 5-10 minutes before serving. If desired, serve with syrup.

Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 263mg cholesterol, Sodium 606mg sodium, Carbohydrate 69g carbohydrate (44g sugars, Fiber 3g fiber), Protein 14g protein.

OVERNIGHT BLUEBERRY FRENCH TOAST



Overnight Blueberry French Toast image

A very easy, great-tasting casserole for your family or breakfast guests. I suggest serving it with maple syrup and fresh fruit and/or sausage for a complete meal. Plan ahead- this needs to sit overnight. Adapted from the One Armed Chef cookbook.

Provided by Munchkin Mama

Categories     Breakfast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

1 loaf French bread, sliced 1-inch thick (probably wont need the whole loaf)
6 large eggs
2 cups milk
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 cup brown sugar, divided
1/4 cup butter (or stick margarine)
1 cup chopped pecans (optional)
2 cups blueberries (fresh or frozen)

Steps:

  • Grease a 13 x 9 inch baking dish.
  • Arrange the bread in a single layer in the dish.
  • In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix.
  • Pour egg mixture evenly over the bread. Cover and let sit 8 hours or overnight.
  • When ready to bake, preheat the oven to 400 degrees.
  • In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well.
  • Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce.
  • Bake for 45 minutes until set and golden brown on top.
  • Serve with warm maple syrup.

Nutrition Facts : Calories 1101.6, Fat 20.3, SaturatedFat 9.6, Cholesterol 217.7, Sodium 1502.5, Carbohydrate 191.9, Fiber 7.4, Sugar 47.4, Protein 39.5

OVERNIGHT BLUEBERRY-LEMON-CREAM CHEESE FRENCH TOAST



Overnight Blueberry-Lemon-Cream Cheese French Toast image

Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.

Provided by By Cindy Rahe

Categories     Breakfast

Time 3h

Yield 12

Number Of Ingredients 8

1 package (8 oz) cream cheese, softened
6 tablespoons sugar
2 tablespoons grated lemon peel
10 slices (1/2 inch thick) challah
2 cups blueberries
8 eggs
2 cups whole milk
1 cup heavy whipping cream

Steps:

  • Lightly butter 13 x 9-inch (3-quart) baking dish.
  • In medium bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with electric mixer on medium speed until smooth and creamy. Generously spread mixture over 5 slices of the challah. Press a few blueberries onto cream cheese; place another slice challah on top of each to make cream cheese and blueberry sandwiches. Place 4 of the sandwiches in baking dish. Cut remaining sandwich into pieces to fill in any gaps between the ones already in the dish.
  • In large bowl, beat eggs, remaining 3 tablespoons sugar, remaining 1 tablespoon lemon peel, the milk and cream with whisk. Pour mixture over challah in casserole; top with remaining blueberries. Cover with plastic wrap; refrigerate at least 1 hour but no longer than 12 hours.
  • Take dish out of refrigerator about 30 minutes before baking to take the chill off. Heat oven to 350° F. Bake about 40 minutes or until puffed and golden. Cool on rack 15 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 1/2 g

EASY OVERNIGHT BLUEBERRY FRENCH TOAST



Easy Overnight Blueberry French Toast image

Get a head start on breakfast and prep this French toast ahead of time to let the fragrant blueberry and maple syrup flavors mingle overnight.

Provided by Nature's Own

Categories     Breakfast and Brunch     French Toast Recipes

Time 9h45m

Yield 8

Number Of Ingredients 11

8 slices Nature's Own® Perfectly Crafted White Bread
Nonstick cooking spray
½ (8 ounce) package cream cheese, softened
3 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups fresh blueberries
1 ½ cups half-and-half
3 eggs, lightly beaten
1 teaspoon vanilla extract
½ cup Fresh blueberries
1 tablespoon Confectioners' sugar

Steps:

  • Arrange bread slices on a cooling rack and allow to dry at room temperature for 30 to 60 minutes.
  • Meanwhile, coat a 3-quart rectangular baking dish with nonstick cooking spray. In a small bowl, beat cream cheese, maple syrup, and cinnamon with a mixer until smooth. Fold in 2 cups blueberries.
  • Arrange 4 slices of bread in prepared dish; spread cream cheese mixture over bread. Top with remaining bread.
  • In a medium bowl, whisk together half-and-half, eggs, and vanilla. Pour over bread. Cover and refrigerate, 8 hours to overnight.
  • Remove dish from refrigerator. Preheat oven to 350 degrees F.
  • Bake French toast, covered, for 20 minutes. Uncover and bake 20 minutes more, or until top is golden brown.
  • Let stand at room temperature for 15 minutes. If desired, top with additional berries and confectioners' sugar.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 35.2 g, Cholesterol 101.9 mg, Fat 13.7 g, Fiber 1.2 g, Protein 8.1 g, SaturatedFat 6.9 g, Sodium 297.5 mg, Sugar 10.2 g

CINNAMON BLUEBERRY OVERNIGHT FRENCH TOAST



Cinnamon Blueberry Overnight French Toast image

Cinnamon, vanilla, and blueberries mingle together in this scrumptious overnight french toast bake. Make-ahead recipes like this have been my salvation for many a holiday - and we especially love this one. Prep time includes the 1 hour for the bread cubes to sit out to harden.

Provided by Kare for Kitchen Treaty

Time 2h20m

Number Of Ingredients 11

8 cups challah bread cubes (cut into 1-inch squares (cinnamon swirl or other sweet eggy breads like brioche are also great))
6 large eggs
3 cups whole milk
1/4 cup granulated sugar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
2 cups blueberries (fresh or frozen, plus a few additional for topping)
Pure maple syrup for topping (if desired)
Topping
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Steps:

  • Spread the bread cubes on a large baking sheet or cutting board and let sit at room temperature to crisp up a bit, at least 1 hour but up to 8.
  • Butter a 9-inch x 12-inch baking dish and add half of the bread cubes (4 cups). Scatter blueberries on top, then add remaining bread.
  • In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Pour over the bread cubes and blueberries. Pat gently to help submerge the bread. Cover tightly and refrigerate overnight, or for at least 6 hours.
  • To bake, preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Remove casserole from refrigerator and uncover. Sprinkle the cinnamon and sugar mixture over the top.
  • Bake for 60 - 70 minutes, until golden brown and no longer jiggly. If it begins to brown too much toward the end of baking, cover with a piece of foil.
  • Cut into squares and serve with additional blueberries and maple syrup.

BLUEBERRY ALMOND OVERNIGHT FRENCH TOAST



Blueberry Almond Overnight French Toast image

This eggy, sweet French Toast is a great make ahead dish. Prepare the night before, and pop in the oven the next day.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 9h15m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
10 ounces Hawaiian sweet rolls
1 ½ cups fresh blueberries
½ cup butter
3 cups Almond Breeze Vanilla, Hint of Honey, or Vanilla Cashew blend almondmilk
⅔ cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
4 eggs, well beaten
Powdered sugar

Steps:

  • Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
  • Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
  • Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
  • Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
  • Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.

FRENCH TOAST (OVERNIGHT BLUEBERRY STUFFED)



FRENCH TOAST (OVERNIGHT BLUEBERRY STUFFED) image

Categories     Breakfast

Number Of Ingredients 12

1 8-oz. Cup soft cream cheese
1 loaf (16+ slices) white potato bread
1 cup fresh or frozen blueberries
12 eggs
1/2 cup maple syrup
2 cup milk
Blueberry sauce:
2 tbsp. Cornstarch
1 cup sugar
1 cup water
1 cup fresh or frozen blueberries
1 tbsp. Butter

Steps:

  • Trim crusts from bread slices. Spread soft cream cheese over each slice, and then cube bread into 1" cubes. Grease 13x9x2" pan. Place half of the bread pieces into the pan. Sprinkle blueberries over the bread. Top with remaining bread cubes. In a mixing bowl beat eggs. Add milk and syrup and mix well. Pour milk mixture over the bread. Cover and refrigerate overnight. Remove form refrigerator 30 minutes before baking. Cover with foil and bake 30-35 minutes at 350 degrees. Remove foil and bake 25-30 minutes more or until golden brown and firm. Cut into squares, top with blueberry sauce and serve 6-8 guests. Sauce: In a medium saucepan, stir together cornstarch and sugar, Add water and boil for 3 minutes, stirring constantly. Stir in blueberries and reduce heat to simmer for about 10 minutes or until berries burst. Stir in butter until it melts. Serve over the French Toast.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE RECIPE - (5/5)



Overnight blueberry French Toast Casserole Recipe - (5/5) image

Provided by ksgroves

Number Of Ingredients 12

12 slices day-old bread, cut into 1-inch cubes (Italian bread works best I have found)
2 (8oz.) packages cream cheese, cut into 1 inch cubes
1 cup fresh or frozen blueberries
12 eggs, beaten
2 cups milk
1 tsp. vanilla
1/3 cup maple syrup
1 cup sugar
2 TBS cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 TBS butter

Steps:

  • 1. Lightly grease a 9 x 13 inch baking dish. 2. 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 3. In a large mixing bowl, mix the eggs, milk, vanilla, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to sort of soak them and make them "French toast-like". Cover tightly and refrigerate overnight. 4. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. 5. Preheat the oven to 350 degrees. 6. Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm! 7. 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. 8. Reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast. Enjoy!

OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE - (4.4/5)



Overnight Blueberry French Toast Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 15

SAUCE:
4 thick slices brioche bread*
1 package cream cheese, cut into cubes)
1 cup fresh blueberries (frozen works fine, too)
6 large eggs
1 cup milk
1 teaspoon pure vanilla extract
1/3 cup pure maple syrup (not pancake syrup)
1 tablespoon cinnamon sugar (optional but we love it)
1 cup granulated white sugar
2 tablespoons cornstarch (I use Instant Clear Jel)
1 cup water
2 cups fresh (or frozen) blueberries
Zest of one lemon
1 tablespoon butter

Steps:

  • *I buy Brioche buns at Whole Foods, because not only are they delicious, but they aren't horribly expensive. Using an "egg-based" bread will yield the best results. My second choice would be using a French bread that is stale. I don't recommend using plain white bread, but no matter what-- be sure that the bread isn't moist and fresh. Otherwise, you'll end up with gummy French Toast. For the casserole: Spray a 9x13-inch (I use an oval 11 x 9-inch dish) with non-stick spray Cut the bread into 1-inch cubes. Spread half of the bread into the pan, and then spread the cream cheese cubes. Note: I actually added all of the bread, then nestled the cream cheese cubes in between and sprinkled the blueberries throughout (rearranging them until I liked the way it looked. Sprinkle the cinnamon sugar on top. Custard: Whisk eggs in a bowl, add the milk, maple syrup and vanilla. Whisk until well combined. Pour, evenly, over the bread and berry mixture. Cover with plastic wrap, and refrigerate overnight. (I set an oval plate on top to weight it down a bit.) In the morning: Remove the casserole and allow to come to room temperature for about 30 minutes. Preheat the oven to 350°F. Replace the plastic wrap with aluminum foil, and bake for 30 minutes. Remove the foil, and bake for 30 minutes more-- or until it is set in the center and has a golden color. Blueberry sauce: In a medium saucepan, mix the sugar and cornstarch (or Instant Jel) together to evenly combine. Add the lemon zest. Add the water, while whisking (to prevent lumps). Bring to a boil over medium heat, stirring constantly. Add the blueberries (no need to thaw, if frozen), and reduce the heat to medium-low. Simmer for about 10 minutes, or so, or until the blueberries begin to pop. Keep on low heat until the casserole is ready. Remove the casserole from the oven, and top with the blueberry sauce. Be prepared for people wanting seconds!

OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE



Overnight Blueberry French Toast Recipe image

A delicious breakfast you can prepare the night before to have a hot, tasty breakfast in the morning!

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 10

12 slices Texas toast bread (cut into cubes)
1(8 ounce) package cream cheese (cut into cubes)
1 cup fresh blueberries
12 large eggs
1/3 cup maple syrup
2 cups whole milk
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup fresh blueberries

Steps:

  • Spray a 9 x 13 inch pan with nonstick cooking spray.
  • Arrange 1/2 of the bread cubes in the bottom of the pan.
  • Spread cream cheese cubes and blueberries over the bread cubes.
  • Top with remaining bread cubes.
  • Mix together eggs, syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
  • Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
  • For the syrup, mix together sugar, water, and cornstarch in a saucepan over medium heat until slightly thickened.
  • Stir in blueberries and simmer for 10 minutes.
  • Serve over french toast.

Nutrition Facts : Servingsize 1 serving, Calories 862 kcal, Fat 57 g, SaturatedFat 31 g, Cholesterol 176 mg, Sodium 642 mg, Carbohydrate 63 g, Sugar 34 g, Protein 25 mg

OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE - (4.5/5)



OVERNIGHT BLUEBERRY FRENCH TOAST Recipe - (4.5/5) image

Provided by scratch cook

Number Of Ingredients 14

French Toast
12 slices bread, cut into cubes (french or Texas toast work well. I prefer Texas Toast.)
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk or cream (I prefer cream)
1 teaspoon vanilla
Syrup
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup blueberries (fresh or frozen)
1 Tablespoon butter4

Steps:

  • 1.Arrange ½ of the bread cubes in a greased 9 x 13 pan. 2.Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. 3.Top and evenly sprinkle with remaining bread cubes. 4.Mix together eggs, syrup, milk and vanilla in a large bowl. 5.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. 6.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. Syrup 1.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.

BLUEBERRY OVERNIGHT FRENCH TOAST



Blueberry Overnight French Toast image

Submitted in response to a request. I believe it was originally from a TOH magazine under "light fare".

Provided by Marg CaymanDesigns

Categories     Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

12 slices white bread, day-old, crusts removed
2 (8 ounce) packages light cream cheese
1 cup fresh blueberries or 1 cup frozen blueberries
12 eggs (or egg substitute equivalent)
2 cups skim milk
1/3 cup maple syrup
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries or 1 cup frozen blueberries

Steps:

  • Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
  • Cut cream cheese into 1-in. cubes; place over bread.
  • Top with blueberries and remaining bread.
  • In a large bowl, combine egg substitute, milk and syrup; mix well.
  • Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
  • Cover and bake at 350° for 30 minutes.
  • Uncover; bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water.
  • Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
  • Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.

Nutrition Facts : Calories 535.5, Fat 21.6, SaturatedFat 10, Cholesterol 322.3, Sodium 527.4, Carbohydrate 66, Fiber 1.8, Sugar 40.3, Protein 20.2

OVERNIGHT BLUEBERRY FRENCH TOAST



Overnight Blueberry French Toast image

I haven't tried this personally, but will real soon as I love blueberries. A friend gave me this recipe after having it at a brunch party; she was just raving about it.

Provided by Lennie

Categories     Breakfast

Time P1DT1h

Yield 12 serving(s)

Number Of Ingredients 8

butter (for coating pan)
1 (14 ounce) loaf French bread or 1 (14 ounce) loaf Italian bread
1 (8 ounce) package light cream cheese, cut in small pieces
1 cup fresh blueberries or 1 cup frozen blueberries
12 large eggs
2 cups milk
1/3 cup real maple syrup
1/2 teaspoon ground cinnamon

Steps:

  • Butter a 13x9-inch glass baking pan generously.
  • Tear bread into one-inch cubes; place half into prepared pan.
  • Evenly distribute cream cheese pieces over bread; cover with blueberries.
  • Place remaining bread cubes on top.
  • In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.
  • Cover with foil and refrigerate overnight.
  • In the morning, preheat oven to 350F degrees.
  • Remove casserole dish from fridge and bake, covered, for 30 minutes.
  • Remove foil and bake for an additional 30 minutes or until lightly browned on top and centre is set.
  • Cut into squares and serve with maple syrup.

Nutrition Facts : Calories 269.8, Fat 11.9, SaturatedFat 5.5, Cholesterol 231.6, Sodium 367.7, Carbohydrate 27.8, Fiber 1.3, Sugar 7, Protein 12.5

OVERNIGHT BLUEBERRY FRENCH TOAST



OVERNIGHT BLUEBERRY FRENCH TOAST image

Categories     Berry     Egg     Breakfast

Yield 10 servings

Number Of Ingredients 14

For French toast:
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
For syrup:
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Steps:

  • Make French toast: 1.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. 2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. 3.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). 4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. While baking French toast: 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. Pour syrup over the baked French toast. http://allrecipes.com//Recipe/overnight-blueberry-french-toast/Detail.aspx

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