Recipe Corner: Overnight Blueberry French Toast

Overnight Blueberry French Toast
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Lightly grease a 9×13 inch baking dish. Arrange half the bread
cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup
blueberries over the cream cheese, and top with remaining bread
In a large bowl, mix the eggs, milk, vanilla extract, and syrup.
Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30
minutes before baking. Preheat the oven to 350 degrees F (175 de
grees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to
30 minutes, until center is frm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water.
Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the
remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes,
until the blueberries burst. Stir in the butter, and pour over the baked
French toast
White Pizza Grilled Cheese
2 tablespoons butter, softened, divided
1/4 small sweet onion, thinly sliced
1 teaspoon crushed rosemary
1/8 teaspoon onion powder
1/8 teaspoon garlic powder salt and ground black pepper to taste
2 thick slices Italian bread
1/4 cup shredded mozzarella cheese
1 slice sharp American cheese
1 slice provolone cheese
Melt butter in a nonstick skillet over medium heat. Cook and stir
onion until starting to brown, about 5 minutes. Transfer to a plate.
Mix remaining 1 tablespoon butter, rosemary, onion powder, gar
lic powder, salt, and pepper in a small bowl. Spread on one side of
each slice of bread.
Place 1 slice of bread buttered-side down in the skillet. Top with
onion, mozzarella cheese, American cheese, and provolone cheese.
Cover with second slice of bread, buttered-side up. Cook until gold
en brown, about 3 minutes. Flip with a spatula; cook until second
side is browned and cheeses are melted, about 3 minutes more.

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