Instead of getting up at 2am to score some Black Friday deals (which I’ve never really understood, anyway), we slept in and went bowling with the family instead. My in-laws spent the night after our Thanksgiving feast so I prepared this dish to devour in the morning at the same time I was making Thanksgiving dinner. It was easy to assemble, I didn’t have to worry about getting up early and was able to spend more time with my family.
Overnight Blueberry French Toast – slightly adapted from Allrecipes.
– 1 Loaf Crusty Bread (I used Italian Bread), torn into small pieces
– 2 Packages Cream Cheese, cut into cubes (about 6-9 cubes per package)
– 1 Pint Blueberries
– 10 eggs
– 2 Cups Milk
– 1 tsp. Vanilla
– 1 tsp. Cinnamon
– 1/2 tsp. Nutmeg
– 1/3 Cup Maple Syrup
For the Sauce (to be made just before serving):
– 1/2 Cup Sugar
– 2 Tbsp. Cornstarch
– 1 Cup Water
– 1 Pint Blueberries
– 1 Tbsp. Butter
Spray a large baking dish with cooking spray. Layer half of the bread with cream cheese, then top with blueberries and the rest of the bread.
Mix together the eggs, milk, vanilla, cinnamon, nutmeg and maple syrup. Pour over bread cube mixture and lightly press down, using a spatula. Cover with foil and refrigerate overnight.
In the morning, take the french toast out of the fridge about a half hour before you start baking. Preheat the oven to 350.
Keeping covered, bake 30 minutes. Uncover and bake an additional 30 minutes until eggs are cooked through and the surface is lightly browned.
During the last half hour of baking, make the sauce. Mix together the sugar, cornstarch and water in a saucepan and bring to a boil. Cook 3 to 4 minutes, stirring constantly.
Mix in the blueberries, reduce heat and simmer 10 minutes, stirring occasionally. Stir in the butter.
Serve with the french toast.
The Jey of Cooking. 