I offered to make a dish for a men’s breakfast for church. Overnight Blueberry Stuffed French Toast was what I made and it could not have been a bigger hit with the men…and the lady helpers!
Overnight Blueberry Stuffed French Toast (adapted from here)
1 loaf of Italian bread (about 12 slices)
1 1/2 bricks (12oz) cream cheese
1/4 cup powdered sugar
2 cups blueberries
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup
1 cup white sugar
2 tablespoons corn syrup
1 cup water
1 tablespoons butter
Cut Italian bread slices into 1 inch cubes and place half of them in greased 9×13 pan.
Cream together cream cheese and powdered sugar then drop by 1/2 teaspoons over the bread cubes.
Sprinkle 1 cup blueberries over bread/cream cheese/powdered sugar.
Cover with remaining bread cubes.
In large bowl, mix eggs, milk, vanilla, and syrup. Pour over the bread cubes.
Cover and refrigerate overnight.
Let set at room temperature for 30 minutes before placing in a 350 degree preheated oven.
Bake covered for 30 minutes and bake uncovered for an additional 30 minutes or until center comes out firm.
In saucepan, combine white sugar, cornstarch, and water. Bring to a boil and let boil for 4 minutes. Mix in remaining 1 cup blueberries, reduce heat and simmer for 10 minutes or until blueberries burst.
Pour over baked french toast.