Overnight Blueberry French Toast

Saturday, October 29, 2011

I got this recipe from a book written by Beth Wiseman and decided to try it out.

12 Slices of bread cut into one inch cubes
8 oz cream cheese cut into one inch cubes
1 cup blueberries (I used frozen)
12 eggs
1/3 cup maple syrup
2 cup milk

The Night before, place half the bread cubes into a greased 9x13 in. baking dish.

Top with cream cheese, blueberries and remaining bread.

 Beat eggs, syrup and milk together
Beautiful eggs laid by my own hens!

Pour evenly over bread. Put into the refrigerator. the next morning, bake at 350 degrees for 30 minutes or until well done. Serves six.

Note: the recipe does not call for this to be stirred but I suggest pulling it from the oven to stir it well around 10 minutes before the timer is set to go off to 'toast" up the bread a bit

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