Thursday, December 22, 2011

Overnight Baked Blueberry French Toast

Jessica said this recipe is to DIE FOR!! Every time she goes home her family wants her to make this! I think it sounds perfect for Christmas morning!! Thanks Jess :)

Recipe From: Jessica

Makes 8 Servings

For the French Toast, Process:
1 8oz. package of soft cream cheese
1/4 cup packed brown sugar
1 tsp. minced orange zest
10 slices thin-sliced cinnamon swirl bread (like Pepperidge Farm)

3 eggs
1/2 cup milk
1 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

For The Topping Sprinkle:
1 cup fresh or frozen blueberries
1/4 cup slivered almonds

4 Tbsp. unsalted butter
1/4 cup packed brown sugar

For The Syrup, Combine:
1 cup fresh or frozen blueberries
1/2 cup pure maple syrup
2 Tbsp. fresh orange juice

1. Coat a 9x13 baking dish with nonstick spray.

2. For the French toast process: cream cheese, 1/4 cup brown sugar and zest in a food processor until smooth. Line bottom of baking dish with bread slices, cutting pieces to fit. Spread half cream cheese mixture over bread. Continue layering bread and cream cheese, ending with bread.

3. Wish together eggs, milk, almond extract, vanilla, cinnamon and nutmeg. Pour over top of bread. Then cover with plastic wrap and refrigerate 8 hours or overnight. (After adding the egg mixture, the French toast will look soupy. Don't worry, all of it will be absorbed.)

4. Preheat oven to 375. Remove plastic wrap from dish.

5. For the topping, sprinkle 1 cup blueberries and almonds over the top of French toast. Melt together butter and 1/4 cup brown sugar, drizzle over French toast. Bake until bubbly and set - about 45 minutes. Then remove from oven and set rest - about 15 minutes.

6. For the syrup combine 1 cup blueberries, maple syrup, and orange juice in a small sauce pan. Simmer syrup until heated through, about 10 minutes, then serve over French Toast.

No comments: