Overnight Blueberry Cream Cheese French Toast

• Vegetarian

• Produce

  • 1 1/2 cup Blueberries, fresh or frozen
  • 1 cup Blueberries, fresh

• Refrigerated

  • 9 Eggs, large

• Condiments

  • 1 Blueberry syrup
  • 1/3 cup Maple syrup or honey

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/3 cup Brown sugar, packed
  • 3/4 tsp Cinnamon, ground
  • 2 tbsp Corn starch
  • 1 cup Granulated sugar
  • 1 Streusel topping
  • 2 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 large loaf French bread

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 tbsp Butter
  • 1 8 ounce package Cream cheese
  • 1 3/4 cups Milk

• Liquids

  • 1 cup Water

Found on lifemadesweeter.com

Description

Ingredients

• 1 large loaf of French bread, sourdough bread, or challah (day old bread works best), cut into 1 inch cubes with the ends discarded
• 1 8 ounce package cream cheese, cut into 1 inch cubes
• 1 1/2 cup fresh or frozen blueberries (unthawed), divided
• 9 large eggs
• 1 3/4 cups milk of your choice
• 1/2 teaspoon ground cinnamon
• 1/3 cup maple syrup or honey
• 2 teaspoons pure vanilla extract
• Streusel topping
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, cold and cubed
• Blueberry Syrup
• 1 cup granulated sugar
• 2 tablespoons corn starch
• 1 cup water
• 1 cup fresh blueberries or 2 cups frozen blueberries (unthawed)
• 1 tablespoons butter
• Optional toppings: fresh blueberries, fresh fruit, whipped cream, maple syrup and/or powdered sugar

Directions

• Lightly grease a 9x13 pan. Arrange half of the bread cubes in the bottom of the pan.
• Layer cream cheese cubes and 1 cup of blueberries evenly over the bread cubes.
• Top with remaining bread cubes.
• In a large bowl or measuring cup, whisk together the eggs, milk, maple syrup and vanilla.
• Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.
• To make the streusel topping:
• In a medium bowl, combine the brown sugar, flour, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Sprinkle evenly over the soaked bread.
• Top with remaining 1/2 cup blueberries. Cover pan with foil. Let chill in refrigerator overnight.
• In the morning, remove french toast from fridge. Preheat oven to 350 degrees. Bake covered with foil for 30 minutes. Remove the foil and bake for another 22-30 minutes or until golden.
• Meanwhile, make the blueberry syrup. In a medium saucepan over medium heat, cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Pour over baked french toast and top with additional toppings if desired. Best if served warm.