Overnight Blueberry French Toast

18 June 2014 | By

Blueberry French Toast

This is a very unique breakfast dish and a great way to start any holiday breakfast or brunch.  It is filled with fresh juicy blueberries bursting with flavor and covered in a rich blueberry sauce.  This Overnight Blueberry French Toast takes a little preparation but well worth the wait.  Enjoy the creamy sweetness of the cream cheese in every bite along with a little tartness from the blueberries.  Blueberries are packed with nutrition and they add an instant beauty to any dish.

 

 

 

Ingredients:

1 loaf day old french bread

12 oz. Neufchatel cheese or Cream Cheese

1/4 cup powdered sugar

1 1/2 tsp vanilla, divided

2 cups fresh blueberries*

Zest of one lemon

10 large eggs

2 cups milk

5 Tablespoons granulated sugar divided

Blueberry Syrup

3/4 cup sugar

1 1/2 Tablespoon Fresh lemon juice

3/4 cup cold water

1 1/2 cups fresh blueberries*

Preparation:

Cut the ends off the bread.  Cut loaf into 1 inch slices then cut each slice into a 1 inch cube.  Spread half the bread cubes into a buttered 13 by 9 inch pan.  Save remaining cubes and set aside.

In a small bowl with an electric mixer, blend the cream cheese, powdered sugar and 1/2 tsp. vanilla together.  In a separate bowl stir together the lemon zest and 1 Tablespoon sugar.  Using rubber spatula or round wooden spoon spread the cream cheese mixture over the the bread cubes.  Sprinkle the blueberries over the cheese layer then sprinkle lemon zest mixture evenly over the blueberry layer.  Spread the remaining bread into an even layer and top with blueberries.

In a blender, mix the eggs, milk and remaining 1/4 cup sugar and 1 tsp. vanilla on low speed until well blended, about 10-15 seconds.  Slowly pour evenly over the top of the bread cubes in the baking dish.  Cover with plastic wrap and refrigerate overnight.

Next Morning:

Remove the baking dish from refrigerator and let rest at room temperature for 30 minutes.  At the last 10 minutes Pre-heat the oven to 350 degrees.  Remove the plastic wrap and cover with foil and bake for 30 minutes. Remove foil and continue to bake for another 25-30 minutes until golden brown.  Allow to rest 5 minutes then cut and serve with the warm blueberry syrup and whipped cream.

For the Syrup:

In a medium saucepan, whisk together the sugar and cornstarch. Stir in cold water and lemon juice.  Mix in blueberries. Bring to a boil over medium heat, stirring constantly.  Once mixture reaches a boil, reduce the heat and simmer for 3 minutes until thickened and blueberries burst.  Allow to cool before serving.

*Frozen blueberries can be used, but do not thaw the berries.




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