Friday, March 23, 2012

Make Ahead Blueberry French Toast

As a recipe for the recipe swap with Karen Ehman's book study. Here is a great breakfast recipe: Bakes Blueberry French Toast
12 slices of day old bread or 1 loaf Italian bread (cubed)
2 (8oz) pkgs of cream cheese (cubed)
1 cup frozen or fresh blueberries
2 cups milk
1/3 cup maple syrup
12 eggs

Spray 9x13 inch pan. Layer about 1/2 the cubed bread first, then all of the cubed cheese, and next all of the blueberries. Then add the rest of the bread on top. Mix the milk, eggs and syrup together and pour over the top of the bread layers.

Refrigerate over night

Remove from the fridge in morning and let sit at room temp for 1/2 hour. Then bake at 350degrees covered for 30 minutes. Uncover and bake additional 30 more minutes.  Serve with maple syrup while still hot.

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