OVERNIGHT BLUEBERRY FRENCH TOAST
Adapted from the recipe at Heritage Acres Homestead
1/2 loaf of the long, skinny Italian bread from Sam's club cut into cubes
1 (8-ounce) package cream cheese, cut in cubes
3/4 cup fresh blueberries
8 medium eggs
1/4 cup maple syrup
1 cup milk
Layer 1/2 of the bread cubes in a greased 9" deep-dish pie plate.
Sprinkle (I use the term loosely with the cream cheese!) the blueberries and cream cheese cubes on top of the bread cubes.
Top with the other 1/2 of the bread cubes.
Mix together the eggs, maple syrup, and milk, then pour over the bread, blueberries, and cream cheese.
Cover and refrigerate overnight.
In the morning (or when ready to cook):
Preheat oven to 350F.
Bake covered for 40 minutes, uncover and bake for an additional 30 minutes.
Remove from oven and let sit for 10 minutes before serving.
I planned to serve mine with maple syrup, but there is a recipe on the linked blog for a blueberry topping that would be delish if you have time to make it.
I say 'planned' to serve because it wasn't cooked in time for me to serve it to my family (I'll be serving it warmed up before church tomorrow). I think because I made it in a deep dish pie plate. In any case, as you can see in the picture mine is a little brown on top since I added cooking time at the end when it was uncovered. In the directions I added that extra 10 minutes to the time it's covered.
ENJOY!
