We had a fantastic blueberry season this year, and overnight blueberry french toast became a new favourite among our guests. Because we’ve had a couple of emails asking for the recipe, I thought I would post it here! This recipe’s yield is four servings, but it easily doubles or triples for more servings. You can use any berries or fruit in season with a corresponding flavored syrup if you don’t have blueberries.
4 cups French bread cubes
4 oz. cream cheese, cubed
2 cups fresh blueberries
1/2 cup milk
1/4 tsp. cinnamon
1/4 cup. maple syrup
- Place bread & cheese cubes in a lightly greased 9″ (23cm) square baking pan. Layer berries over top.
- In a small bowl, beat eggs, milk, cinnamon and maple syrup; pour over berries. Refrigerate overnight.
- Bake, uncovered, at 375*F (190*C) for 45 minutes, or until egg mixture is set.
- Serve warm with blueberry syrup.