Overnight blueberry stuffed French toast
How many times have you craved a great breakfast but just didn't have the ambition first thing in the morning? Who wants to? Now you have no excuse.
- 12 slices of thick-sliced bread
- 10 oz. cream cheese
- 1 c. blueberries, fresh or frozen
- 10 eggs
- 1/3 c. maple syrup
- 2 c. milk
Yankee blueberry sauce:
- 1 c. orange juice
- 1 T. lemon or lime juice
- 1 c. sugar
- 2 T. cornstarch
- 2 c. fresh blueberries
- 1 T. butter or margarine
- 3/4 c. chopped walnuts
Grease a 9 x 13-inch glass baking dish with oil or non-stick cooking spray. Remove the crusts, if desired, from the bread and cube. Place half these cubes in baking dish. Cube the cream cheese and flatten each cube with your fingers. Layer evenly on top of bread. Sprinkle blueberries over the cream cheese. Place remaining bread cubes over the blueberries. Beat the eggs; add maple syrup and milk. Pour mixture over bread and cheese, attempting to moisten all bread cubes on top. Cover and refrigerate overnight. Make the blueberry sauce the night before and just reheat in the morning if you wish.
Yankee blueberry sauce: Mix together sugar and cornstarch in a 2-quart saucepan. Add orange juice, lemon juice and 1 c. of blueberries. Cook over medium heat until thickened. Add remaining blueberries and butter. Continue cooking until butter melts and sauce is heated through.
Wake up. Preheat oven to 350 degrees F and pour yourself a cup of coffee. When through, put your stuffed French toast in the oven for 60 minutes. Bake covered with foil for first 30 minutes; uncover and bake until nicely browned. Let cool a few minutes before cutting. Cut into squares and serve with more blueberries and walnuts on top. Have the Yankee blueberry sauce on the side just in case.
