As I write this, I'm scarfing down the leftovers of this. It heats up great the next day. About 40 seconds in the microwave, and you're good!
I love these "prepare the night before" type meals. This one is so simple to throw together, and it's a fantastic breakfast. This would be perfect if you're having company over and don't feel like making a bunch of individual meals, or if people get up at different times. Just make this, leave it out and let people serve themselves!
Now, I posted the recipe pretty much as I found it, but when I made it, I cut the entire thing in half and made it in an 8x8 baking dish. Since there's only the three of us here, a 9x13 casserole of this would have been WAY too much. The measurements make this so easy to cut in half or double if you're serving a large group.
Either way, no matter how much or little you make, it's so good. Jesse absolutely LOVED it, and Heath was kind enough to leave me a sorry little sliver for breakfast this morning.
We'll be discussing that later.....
...along with the 1/2 teaspoon of milk he put back in the fridge this morning. Why wasn't it just thrown out? He'll tell me because there was 'technically' still milk left in it. *Sigh*...
Ok guys, I'm off to get Jango Puppy ready for his visit to the vet. Poor guy, he gets so excited when he gets in the car...if only he knew where he was headed.
'Overnight Blueberry French Toast'
Source: Adapted from High Heels and Grills
12 slices of bread, cut into 1 inch cubes
2 blocks of cream cheese, cut into 1 inch cubes (8 oz each)
1 cup blueberries
2 cups milk
12 eggs, beaten
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 Tablespoons cornstarch
1 cup water
1 cup blueberries
1 Tablespoon butter, salted
1. Lightly grease a 9x13 inch baking dish. Place half the bread cubes in the dish along with the cubed cream cheese. Top with blueberries and remaining bread cubes.
2. In a large bowl, mix together milk, eggs, vanilla, and syrup; pour evenly over the bread mixture. Cover and refrigerate overnight.
3. In the morning, remove from the fridge about 30 minutes before baking. Heat oven to 350.
4. Cover dish with aluminum foil and bake for 30 minutes. Uncover and continue baking 25 to 30 minutes or until center is firm.
5. Prepare topping ~ In a medium saucepan, mix the cornstarch, sugar and water, and bring to a boil. Cook mixture for three minutes, stirring constantly.
6. Mix in the blueberries and reduce heat to a simmer for about 10 minutes. Stir in the butter and pour over the baked French toast.
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