A delicious breakfast or brunch can be prepared the night before. You will love how good your house smells when you bake it in the oven the next day.
YIELD
6 servingsPREP
8 minCOOK
57 minREADY
65 minIngredients
Directions
ICut bread into 1-inch cubes; place half in a greased 13×9×2 inch baking dish .
Cut cream cheese into 1-inch cubes; place over bread.
Top with blueberries and remaining bread.
In a large bowl, beat eggs.
Add milk and honey; mix well.
Pour over bread mixture.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350℉ (180℃) F for 30 minutes.
Uncover, increase oven temperature to 375℉ (190℃) F, and bake for 25 to 30 minutes more or until golden brown and the center is set.
For the blueberry sauce:
In a saucepan over medium heat, bring sugar, cornstarch, and water to a boil, stirring constantly.
Cook until clear.
Stir in blueberries and butter, and simmer over low heat until berries burst, about 10 minutes.
Drizzle on top of Blueberry French Toast.
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