Hello my friends!
It’s blueberry season here in our neck of the woods and what a yummy season that can be. Blueberry jam will be making an appearance soon. As will blueberry pancakes and blueberry cobbler.
I’ve even heard of a pizza with blueberries and goat cheese… hmmm, interesting combination. I wonder if my family would go for that? 🙂
Today however, I’m going to share with you a recipe that my friend Rachel pointed me to through Pinterest.
It was delicious and was not overly sweet.
I prepared the dish on Saturday night and popped it in the oven early Sunday morning. It was so nice to have a yummy breakfast that was so easy. Easy like Sunday morning. 😉 haha
Here’s the recipe.
OVERNIGHT BLUEBERRY FRENCH TOAST
French Toast:
• 12 slices bread, cut into cubes (french or Texas toast work well. I used sour dough)
• 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.
Just to note, I used sour dough and loved the combination of the sweetness and the tartness together. I also didn’t make the sauce, I just served with a tiny bit of real maple syrup.
I hope you enjoy!
