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Overnight Blueberry French Toast
This weekend breakfast or special treat is packed with the fresh taste of blueberries and covered with a rich blueberry sauce.
Ingredients
Serves: 10
- 12 slices day-old bread, cut into cubes
- 450g cream cheese
- 150g fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup caster sugar
- 2 tablespoons cornflour
- 1 cup water
- 150g fresh blueberries
- 1 tablespoon butter
Directions
Preparation:15min ›
Cook:1hour15min ›
Extra time:8hours30min chilling ›
Ready in:10hours
- Lightly grease a rectangular baking dish. Arrange half the bread cubes in the dish and top with dollops of cream cheese. Sprinkle 150g fresh 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 fridge about 30 minutes before baking. Preheat the oven to 180 degrees C.
- Cover and bake 30 minutes. Uncover and continue baking 25 to 30 minutes, until centre is firm and surface is lightly browned.
- In a medium saucepan, mix the sugar, cornflour and water. Bring to the boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 150g blueberries. Reduce heat and simmer for 10 minutes, or until all the blueberries burst. Stir in the butter and pour over the baked French toast.
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Reviews and Ratings
Global Ratings:
(1869)
Reviews in English (1424)
YUM! I made this for Christmas morning for my inlaws. It turned out great. I did take a lot of the suggestions and modified this recipe. Here's what I did: Used Italian bread from the bakery (French bread seemed like too much crust). I also whipped 1 1/2 bricks cream cheese w/ 1/4 cup confectioners sugar and spread it over the cubed bread. I used frozen blueberries (thawed) and only 10 eggs. I also made sure to press the bread down so that everything got french toast consistancy. The syrup is delicious!! I made 1.5 times and poured 2/3 of it over the dish and the other 1/3 was put on the table for those who wanted a little bit more. Overall, this is a great recipe!! Will be sure to make at my next brunch. Thank you! - 30 Dec 2005 (Review from Allrecipes USA and Canada)
Delicious and beautiful, and perfect just as written. I used a good quality Italian bread, and chose to serve the blueberry sauce on the side. My out of town guests, both of whom are professional chefs, loved this so much they asked for the recipe. Gooey, creamy and crunchy all at the same time, depending on what forkful hits your mouth! Any leftover sauce (I made a double recipe of it) would be great on waffles, pancakes, pound cake or ice cream. We all enjoyed this very much! - 04 Jul 2008 (Review from Allrecipes USA and Canada)
I made this for Christmas Eve Brunch. I followed the advice of others and decreased the cream cheese to 10 oz. I added a little milk and whipped the cream cheese and spread it on the slices of bread. A little messy but it was evenly distributed. I also took the advice of others and doubled the amount of blueberries in the syrup and in the dish itself. Atleast use one and a half the blueberries when making it. I cut the sugar in the syrup to 3/4 cup - it was plenty sweet. I added a dsh of cinnamon and nutmeg to the syrup too. I still had a request to get out the regular maple syrup. All in all, a very easy dish that is a little different from the standard egg casseroles so often served for a crowd at breakfast or brunch. I would make this again - next time I will try strawberries. - 29 Dec 2002 (Review from Allrecipes USA and Canada)