How To Make Overnight Blueberry French Toast
Prepare this blueberry french toast for your weekend breakfast with mixed blueberries and cream cheese soaked overnight in a custard mixture.
Serves:
Ingredients
- 1day old french bread
- 12ozNeufchatel cheeseless fat cream cheese
- ¼cuppowdered sugar
- 1½tspvanilladivided
- 2cupsblueberriesfresh or frozen
- 1Zest of lemon
- 10eggslarge
- 2cupsmilk
- 5tbspgranulated sugardivided
For the Blueberry Syrup
- ¾cupgranulated sugar
- 1½tbspcornstarchuse 2 Tbsp for thicker syrup
- ¾cupcold water
- 1½tbspfresh lemon juice
- 1½cupsblueberriesfresh or frozen
Instructions
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Cut 1/2-inch off both ends of bread and discard. Cut loaf into 1-inch slices then cut each slice into 1-inch cubes
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Spread half of the bread cubes into an even layer in a buttered 13×9-inch baking dish, set aside the remaining bread cubes.
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In a small bowl, using an electric hand mixer, blend together Neufchatel cheese, powdered sugar, and 1/2 tsp vanilla.
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In a separate bowl, stir together lemon zest and 1 Tbsp sugar. Using a rubber spatula and a clean fingertip, spread Neufchatel cheese mixture over bread cube layer in baking dish.
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Sprinkle blueberries over Neufchatel cheese layer then sprinkle lemon zest mixture evenly over blueberry layer. Spread remaining bread cubes into an even layer over the top of blueberries.
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In a blender, blend together eggs, milk, remaining 1/4 cup sugar, and remaining 1 tsp vanilla on low speed until well blended for about 10 seconds.
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Slowly pour the mixture evenly over top of bread cubes in the baking dish. Cover with plastic wrap and refrigerate for 8 hours or overnight.
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The following morning, remove the baking dish from the refrigerator and allow to rest at room temperature for 30 minutes. Preheat oven to 350 degrees F during the last 10 minutes of resting.
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Remove plastic wrap. Cover baking dish with aluminum foil and bake in a preheated oven for 30 minutes, then remove foil and continue to bake for 25 to 35 minutes, until golden brown.
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Allow to rest for 5 minutes, then cut into servings and serve warm topped with blueberry syrup and sweetened whipped cream if desired.
Nutrition
- Calories: 390.93kcal
- Fat: 14.35g
- Saturated Fat: 6.78g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.07g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 53.06g
- Fiber: 2.08g
- Sugar: 34.68g
- Protein: 13.73g
- Cholesterol: 190.01mg
- Sodium: 378.07mg
- Calcium: 140.25mg
- Potassium: 262.27mg
- Iron: 2.18mg
- Vitamin A: 174.85µg
- Vitamin C: 8.98mg
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