Overnight Blueberry French Toast

 

Ingredients

French Toast

10 - 12 slices Texas Toast or thickly sliced bread, cut into 1 inch cubes, divided
2 (8 ounces) block cream cheese, cubed
2 cups fresh blueberries, divided
12 eggs, beaten
2 cups milk

1 teaspoon vanilla extract
1/3 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping

1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon cinnamon
1 tablespoon butter

Directions

1. Prepare a 19 by 13 inch baking dish with a light coating of cooking spray. Line the bottom half of the baking dish with half of the bread cubes. Layer with cream cheese cubes and blueberries. Top with remaining bread cubes; set aside.

2. In a large mixing bowl, whisk together, eggs, milk, vanilla, syrup, cinnamon and nutmeg. Pour evenly over bread mixture making sure to coat all of the bread with egg mixture. Cover tightly with foil and in refrigerate overnight.

3. In the morning, preheat oven to 350 degrees Fahrenheit. Keep dish covered with foil and bake for 30 minutes. Uncover and continue baking for 20 to 25 minutes or until center is firm to the touch.

4. Meanwhile, in a medium sauce pan stir together sugar, cornstarch and water and bring to a boil; stirring constantly. Reduce heat and stir in remaining cup of blueberries and simmer for approximately 10 minutes stirring occasionally. Stir in butter until melted and pour in mixture of baked French toast. Serve while warm.