Overnight Blueberry French Toast Recipe 445

Steps:

• *I buy Brioche buns at Whole Foods, because not only are they delicious, but they aren't horribly expensive. Using an "egg-based" bread will yield the best results. My second choice would be using a French bread that is stale. I don't recommend using plain white bread, but no matter what-- be sure that the bread isn't moist and fresh. Otherwise, you'll end up with gummy French Toast. For the casserole: Spray a 9x13-inch (I use an oval 11 x 9-inch dish) with non-stick spray Cut the bread into 1-inch cubes. Spread half of the bread into the pan, and then spread the cream cheese cubes. Note: I actually added all of the bread, then nestled the cream cheese cubes in between and sprinkled the blueberries throughout (rearranging them until I liked the way it looked. Sprinkle the cinnamon sugar on top. Custard: Whisk eggs in a bowl, add the milk, maple syrup and vanilla. Whisk until well combined. Pour, evenly, over the bread and berry mixture. Cover with plastic wrap, and refrigerate overnight. (I set an oval plate on top to weight it down a bit.) In the morning: Remove the casserole and allow to come to room temperature for about 30 minutes. Preheat the oven to 350°F. Replace the plastic wrap with aluminum foil, and bake for 30 minutes. Remove the foil, and bake for 30 minutes more-- or until it is set in the center and has a golden color. Blueberry sauce: In a medium saucepan, mix the sugar and cornstarch (or Instant Jel) together to evenly combine. Add the lemon zest. Add the water, while whisking (to prevent lumps). Bring to a boil over medium heat, stirring constantly. Add the blueberries (no need to thaw, if frozen), and reduce the heat to medium-low. Simmer for about 10 minutes, or so, or until the blueberries begin to pop. Keep on low heat until the casserole is ready. Remove the casserole from the oven, and top with the blueberry sauce. Be prepared for people wanting seconds!

Steps:

• 1.Arrange ½ of the bread cubes in a greased 9 x 13 pan. 2.Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. 3.Top and evenly sprinkle with remaining bread cubes. 4.Mix together eggs, syrup, milk and vanilla in a large bowl. 5.Pour over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture. Cover pan with foil. Let chill in refrigerator overnight. 6.Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with blueberry syrup. Syrup 1.In a medium saucepan over medium heat, cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Steps:

• Grease a 13 x 9 inch baking dish.
• Arrange the bread in a single layer in the dish.
• In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix.
• Pour egg mixture evenly over the bread. Cover and let sit 8 hours or overnight.
• When ready to bake, preheat the oven to 400 degrees.
• In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well.
• Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce.
• Bake for 45 minutes until set and golden brown on top.
• Serve with warm maple syrup.

Steps:

• In a small saucepan, melt butter over medium heat. Remove from heat; whisk in brown sugar. Spread into a greased 13x9-in. baking dish; top with bread. In a bowl, whisk eggs, milk, vanilla, cinnamon and salt; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Turn bread slices. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Top with blueberries; bake 10 minutes longer. Let stand 5-10 minutes before serving. If desired, serve with syrup.

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

Steps:

• Lightly grease a 9x13 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 (175 degrees C).
• 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

Steps:

• Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
• Cut cream cheese into 1-in. cubes; place over bread.
• Top with blueberries and remaining bread.
• In a large bowl, combine egg substitute, milk and syrup; mix well.
• Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
• Cover and bake at 350° for 30 minutes.
• Uncover; bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water.
• Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
• Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.