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Overnight Blueberry French Toast
Prep
15 mins
Cook
55 mins
Servings
10
Difficulty
Hard
This is my go to recipe when I need a crowd pleasing breakfast that doesn't require me to stand over the stove in the morning. You prep everything the night before, pop it in the oven when you wake up, and breakfast is ready in under an hour. The best part is that fresh blueberries are packed with antioxidants that support heart health, so you're starting your day off right. The combination of cubed bread, creamy cheese, and plump berries creates this wonderfully indulgent casserole that tastes like a special occasion breakfast but couldn't be simpler to make.
Ella x
Ingredients
- 1212 slices day-old bread, cut into 1-inch cubes
- 22 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 11 cup fresh blueberries
- 1212 eggs, beaten
- 22 cups milk
- 11 teaspoon vanilla extract
- ⅓ cup maple syrup⅓ cup maple syrup
Detail level
Instructions
- 1
Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
- 2
Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
- 3
Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- 4
Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
- 5
Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
- 6
Serve portions of casserole on plates and pour warm syrup over top.
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