Thursday, January 8, 2009

Overnight Blueberry French Toast

This recipe comes from The Ashley Inn in Cascade,ID. The hotel looks big and modern on the outside, but inside is full of quaint & beautiful antiques. Each room is decorated in a different theme. They are famous for their breakfast buffet. This dish was so delicious that I have to admit I went back for 2nds (and 3rds). I asked for the recipe and they were gracious enough to mail it to me.

12 slices day-old bread, cut into 1 inch cubes
2 (8oz) packages cream cheese cut into 1 inch cubes
1 cup fresh blueberries (OK to use frozen)
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup maple syrup

1. Lightly grease a 9x13 inch baking dish. arrange half the bread cubes in the dish,
and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream
cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla & maple syrup. Pour over the bread
cubes. Cover & refrigerate overnight.
3. Remove the casserole from the refrigerator about 30 minutes before baking.
Preheat oven to 350 degrees.
4. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, until center is
firm and surface is lightly brown.

SAUCE: Start when there is about 20 minutes left on casserole timer:

1 cup white sugar
2 Tbl cornstarch
1 cup water
1 cup fresh (or frozen) blueberries
1 Tbl butter

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter. Pour over the baked french toast.

1 comment:

javajill said...

Yummy factor of 10