overnight blueberry french toast

Fall is here, the holidays are on their way and now that it has cooled off, I am once again thinking about cooking in the oven. I found this old Amish recipe that sounds delicious for a special big family breakfast. I like the fact that you make it the night before and then pop it in the oven in the morning. I'm thinking my grandchildren will really like this one. 

Overnight Blueberry French Toast


12           thick slices of bread cut into 1" cubes
1            8-oz. pkg. cream cheese cut in 1/2" cubes
1 1/2      cups blueberries (fresh, frozen, or canned)
12          eggs
3            cups maple syrup
2            cups milk


Place half the bread cubes in a buttered 9" x 13" baking pan. Distribute all the cream cheese on top. Add remaining bread cubes and blueberries. Set aside. In a bowl, beat the eggs, syrup, and milk; pour evenly in the pan. Cover and refrigerate overnight. Then cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake another 20 to 30 minutes (longer if necessary) until golden brown. Serve immediately.


I'm picturing your family gathering around your farmhouse table this upcoming holiday season.

source

Have a wonderful day.


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