Overnight Blueberry French Toast

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Have you ever had a recipe that you would consider one of your signature dishes?  A recipe so legendary that when people find out you’re going to be making it that they will purposefully wait to eat before seeing you?

Well y’all – I’ve introduced you to Bob and Roberto in the past (my 4 Cheese Gourmet Mac & Cheese and my Mushroom Leek Risotto with fresh shaved truffles).  There is now another recipe to add to that famed list – Overnight Blueberry French Toast.

Ash and I volunteer every couple of months or so to host the Hospitality Room breakfast at our church.  This breakfast is for not only our church members but more importantly for the Recovery Ministry program participants who are currently recovering from drug and alcohol addiction.  Our church provides transportation to local recovery program homes so that the men and women who live there can come for a breakfast, Sunday School and then worship.  For some of these participants, this breakfast might be their only big meal of the day.  Ash and I felt called immediately to support this program in whatever ways that we could.  I feel like God blessed me with the love and passion of cooking for others, so hosting the breakfast seemed like a natural first place to start.   I don’t know that I could have truly imagined the countless ways that we would be blessed in return. This special time on Sunday mornings has become a way to connect with those members of our congregation that we might not have otherwise had the opportunity to meet.  The entire group of church members and program guests sit as one and experience fellowship over a shared meal.  Truly a blessing from God!

Whenever I am planning a menu for one of the breakfasts, I always want it to include something hearty, nourishing and most important, YUMMY!  So there will usually be a couple of overnight sausage (or ham), egg, cheese and hashbrown casseroles, cheese grits, fresh fruit, juice and milk but most importantly – OVERNIGHT BLUEBERRY FRENCH TOAST!  This has become a favorite of many, including our retired associate pastor at the church.  One church member just shared me with this week that she is renaming the dish, Blueberry Magic!  LOVE IT!

So y’all, if you want to offer a yummy dish to a visiting friend or to one of your own fellowship type gatherings, might I recommend this recipe for a delicious Overnight Blueberry French Toast.  Enjoy y’all!!!

 

Overnight Blueberry French Toast (a.k.a. Blueberry Magic)

(recipe as originally shared by the Taste of Home)

Ingredients:

  • 12 slices day-old white bread, crusts removed (I like to use a crusty French or Italian baguette) 
  • 2 packages (8 ounces each) cream cheese
  • 1 cup fresh blueberries (or more if you so desire)
  • 12 large eggs, lightly beaten
  • 2 cups 2% milk
  • 1/3 cup maple syrup or honey

FOR THE SAUCE:

  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup fresh blueberries
  • 1 tablespoon butter
  • Dash of fresh lemon juice

Directions:

1. Cut bread into 1-in. cubes; place half in a greased 13×9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.

2. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.

3. Remove from the refrigerator 30-45 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.

4. Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. The blueberry sauce can be served on the side but I prefer to drizzle it on top of the french toast before serving.  It adds an extra yumm factor when served. 

**Side note – you can play around with the fruit that you use in this casserole.  I’ve used fresh cranberries with a hint of orange juice in the sauce.  You can also use pomegranates, raspberries, blackberries etc. etc.**

 

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