12/31/12

Overnight Blueberry French Toast

Well hello!  Happy New Years Eve to you my fine friends!  Hope 2012 has been a good one for you and that you are ready and geared up for 2013!  

Perhaps you're having company tonight?  Perhaps they'll still be around New Years Day around breakfast time?  Perhaps you are looking for a little something to feed them?  Well well well.  Look no further.  I've got your hook up right here... 
Overnight.  Blueberry. French Toast. 

As the Brandon would say....stop traffic
And you know what? Traffic should stop for this.  Because it's that good.  I made it Christmas morning and it really was a treat.  A large treat.  A treat that could have fed 14 moderately hungry adults.  Unfortunately for us, we were just two adults and an Akita that didn't understand why he couldn't have what we were having.  And we weren't even moderately hungry because there were also Sister Schubert pigs in a blanket.  

Sooooo.  If you are looking for something quick and easy to throw together to feast upon on New Years Day...make this.  Seriously, because it's full of cream cheese and eggs and if you've set a New Years resolution to reign in your eating, you're not going to be able to eat it again until you start letting yourself cheat.   


Bam.  
Overnight Blueberry French Toast
adapted from Six Sisters Stuff

For the French Toast:
1 loaf of french bread, cut into cubes
8 oz cream cheese, cut into cubes
1 cup of blueberries (frozen works fine)
12 large eggs
1/3 cup of syrup
2 cups of milk

For the blueberry syrup: 
1 cup sugar
1 cup water
2 tbl cornstarch
1 cup blueberries (frozen still works fine)
1 tbl butter

To make the French toast, arrange half of the french bread in a large baking dish that has been sprayed with cooking spray.  Sprinkle cream cheese cubes and blueberries evenly over the bread, top with remaining bread.  Mix together eggs, syrup and milkpour evenly over the bread.  Cover with foil and place in the refrigerator over night. 

When you are ready to cook it up, preheat oven to 350 degrees.  Bake covered for 30 minutes, bake uncovered for another 30 minutes.  

Towards the end of the time your French toast is baking, get to work on the sauce.  In a medium sauce pan, cook water, sugar and cornstarch until it starts to thicken.  Add in the blueberries and allow it to simmer for 10 minutes.  Add butter and stir until melted.  Serve over the french toast.   

No comments:

Post a Comment