Blueberry Cheesecake Overnight French Toast

Blueberry Cheesecake Overnight French Toast

AuthorJulie

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

1

In 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
3

Cut 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
5

Pour 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
7

Remove 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.

Category,

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

1

In 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
3

Cut 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
5

Pour 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
7

Remove 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.

Blueberry Cheesecake Overnight French Toast
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