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May 10, 2013

Overnight Blueberry French Toast

“This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it’s filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.”—allrecipes.com

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Overnight Blueberry French Toast
allrecipes.com

12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages
cream cheese, cut into 1 inch cubes
1 cup
fresh blueberries
12
eggs, beaten
2 cups
milk
1 teaspoon
vanilla extract
1/3 cup
maple syrup
1 cup
white sugar
2 Tablespoons
cornstarch
1 cup
water
1 cup
fresh blueberries
1 Tablespoon
butter

Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F.

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Yields 10 servings.

MF&L Staff at Maine Food & Lifestyle magazine.

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