Blueberry french toast 3
Blueberry french toast 3

Blueberry Cheesecake Overnight French Toast

From blog post: Blueberry Cheesecake Overnight French Toast

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April 13, 2013

  • Makes: Serves 8.

Ingredients

8 large eggs

1 1/2 cups milk

1/4 cup maple syrup

1 tsp. vanilla

pinch salt

1/2 8 oz. (250 g) pkg cream cheese, at room temperature

1-2 Tbsp. sugar or maple syrup

half a big loaf of crusty bread, cut into cubes

1/2-1 cup fresh or frozen blueberries

Blueberry sauce:

1/2 cup sugar

1 Tbsp. cornstarch

1 cup fresh or frozen blueberries

Directions

1In a large bowl, whisk together the eggs, milk, maple syrup, vanilla and salt. In a small dish, stir together the cream cheese and sugar.

2

3Cut or tear the bread into cubes into a buttered casserole dish, stopping halfway to add a few dollops of the cream cheese mixture and a handful of blueberries. Add the rest of the bread and scatter with blueberries. Top with blops of the remaining cream cheese.

4

5Pour the egg mixture evenly overtop; cover with plastic wrap and refrigerate for 6 hours, or overnight. Meanwhile, make the blueberry sauce: In a small saucepan, stir together the sugar and cornstarch until there are no more lumps. Add 1/2 cup water and bring to a simmer; cook, stirring constantly, until the mixture thickens and bubbles. Continue to cook for a few more minutes, until the berries burst.

6

7Remove from the fridge about 30 minutes before baking, as you preheat the oven to 350F. Bake for 30 minutes, until golden and set. Let sit for a few minutes before serving warm, with blueberry sauce or maple syrup. Serves 6.

Makes: Serves 8.
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