Overnight Blueberry French Toast Recipe 455

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:

• 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:

• Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
• Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
• Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
• Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
• Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.

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:

• 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:

• 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:

• Butter a 13x9-inch glass baking pan generously.
• Tear bread into one-inch cubes; place half into prepared pan.
• Evenly distribute cream cheese pieces over bread; cover with blueberries.
• Place remaining bread cubes on top.
• In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.
• Cover with foil and refrigerate overnight.
• In the morning, preheat oven to 350F degrees.
• Remove casserole dish from fridge and bake, covered, for 30 minutes.
• Remove foil and bake for an additional 30 minutes or until lightly browned on top and centre is set.
• Cut into squares and serve with maple syrup.