Overnight Blueberry French Toast
Ingredients
For the Blueberry French Toast:
- 1 8-ounce package cream cheese, softened
- 1 cup confectioners' sugar
- 2 tbsp. milk
- 3 tsp. vanilla extract, divided
- 2 cups blueberries, divided
- 2 loaves French bread, cubed
- 2 cups milk
- 8 eggs
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
For the Blueberry Sauce:
- 1 cup granulated white sugar
- 2 tbsp. cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tbsp. butter
Instructions
To prepare the blueberry French toast:
- In a medium bowl, mix cream cheese, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until thoroughly incorporated; it should be creamy but a little lumpy as the cheese is difficult to liquidate.
- Fold in 1 cup blueberries; set aside.
- Cover the bottom of a 10 x 14-inch baking dish with 1 layer of bread cubes.
- Spread cream cheese mixture over bread layer; top with remaining bread cubes.
- In a large bowl, place the 8 eggs and, using a whisk, break the egg yolks.
- Add the 2 cups milk, 2 teaspoons vanilla extract, cinnamon and nutmeg; mix to thoroughly combine.
- Pour the mixture over th the bread mixture.
- Sprinkle 1 cup blueberries over the bread-egg mixture.
- Cover dish tightly, with aluminum foil, and refrigerate 8 hours to overnight.
- Remove from refrigerator 30 to 60 minutes before baking.
- Pre-heat the oven to 375°F.
- Bake for 45 minutes.
- Remove foil and continue baking until center is set, about another 30 minutes.
To prepare the blueberry sauce:
- In a small bowl, whisk together the sugar and cornstarch; set aside.
- Using a medium saucepan, over medium heat, add the water and bring to a boil.
- Add the cornstrarch and sugar to the boiling water.
- Stir constantly and boil for about 3 minutes.
- Stir in the blueberries and reduce heat to low.
- Simmer for about 10 minutes or until the blueberries begin to pop.
- Stir in the butter until melted.
- Pour warm sauce over individual servings.