Overnight Blueberry French Toast with Blueberry Syrup


This is a recipe that I found in my newspaper in December of 2004.  It came from a woman who runs the Mountain Hollow Inn, a bed and breakfast located in the Salt Lake Valley.  It is a family favorite.  I tend to always make it in the Spring time.  I happen to make it this year for Easter breakfast.  It is great because you make it the night before and keep it in the fridge, then just bake in the morning.  This time I made it using french bread.  I have also make it with Texas toast.  I think I prefer the Texas toast.  However, I do think the next time I make it, I’m gonna try it with cinnamon bread.  I think that the cinnamon would be a nice addition.

Overnight Blueberry French Toast with Blueberry Syrup

French Toast:
  • 12 slices bread, cut into cubes (french or Texas toast work well)
  • 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 (I use 1 cup milk and 1 cup cream)
Syrup:
  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons cornstarch
  • 1 cup blueberries (fresh or frozen)
  • 1 Tablespoon butter
  1. Arrange 1/2 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 with remaining bread cubes.
  4. Mix together eggs, milk, and syrup.
  5. Pour over bread cubes and 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 sauce. Serves 8.

Sauce: 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.

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