Overnight Blueberry French Toast
This recipe for Overnight Blueberry French Toast came to me from my amazing Auntie Lisa but with some modifications has become my own version and a family tradition at Christmas. I’ve started making it on New Years Day as well because the kids love it so much. Quick and easy to make the night before and then throw in the oven to bake in the morning while the hubby makes bacon and coffee. YUM!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 8 oz cream cheese lite or regular in the box
- 1/3 cup sugar
- 1 tsp vanilla
- 1/4 cup butter softened
- 1 orange micro plane the rind off
- 4 eggs
- 1 1/2 cup milk
- 1 loaf cinnamon bread I use Cobs bread (sliced thick)
- 2 cup blueberries if using frozen, keep them frozen until needed
Ingredients
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Instructions
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In a large bowl or the bowl of a stand mixer (with the whisk attachment), combine first 5 ingredients.
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Add eggs one at a time, mixing well after each addition. Then stir in milk.
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Grease a 9x13 baking dish. Arrange bread slices in rows, slightly overlapping each layer.
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Pour cream cheese mixture over bread evenly. Cover with plastic wrap refrigerate overnight. NOTE: if you want to make and bake right away, let stand for 30 minutes and then bake.
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Pre-heat oven to 350 degrees. Remove plastic wrap and discard. Sprinkle blueberries over the bread. Bake for 45-60 minutes or until golden brown.
Cut and serve with maple syrup.
Recipe Notes
I hope you enjoy this family favourite as much as I do. Happy Holidays!
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