Overnight French Toast


Overnight French Toast

Ingredients:

* 4 tablespoons butter, room temperature
* 12 3/4-inch-thick French bread slices
* 6 eggs
* 1 1/2 cups milk
* 1/4 cup sugar
* 2 tablespoons maple syrup
* 1 teaspoon vanilla
* 1/2 teaspoon salt
* confectioners' sugar

Preparation:
Overnight French Toast
For the french toast:

4 tablespoons butter, room temperature 12 3/4-inch-thick French bread slices 6 eggs 1 1/2 cups milk 1/4 cup sugar 2 tablespoons maple syrup 1 teaspoon vanilla 1/2 teaspoon salt confectioners' sugar

Spread butter over bottom of large baking pan (jelly roll pan) with 1-inch-high sides. Arrange bread slices in the pan. Combine eggs, milk, sugar, syrup, vanilla and salt in large bowl; whisk until well blended. Pour egg mixture over bread. Turn bread slices to coat evenly. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400°. Bake French bread 10 minutes. Turn bread over and continue baking just until golden brown, about 5 to 6 minutes longer. Transfer cooked French toast to plates and sprinkle with confectioners' sugar. Serve hot, with maple syrup or your favorite topping.

Blueberry French Toast Casserole


Blueberry French Toast Casserole

Ingredients:

* 12 slices white bread, crusts removed
* 2 packages (16 ounces total) cream cheese
* 1 cup fresh or frozen blueberries, thawed
* 12 eggs
* 2 cups milk
* 1/3 cup maple syrup or other syrup
Sauce:
* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/2 cup water
* 2 cups fresh or frozen blueberries
* 1 tablespoon butter

Preparation:
Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 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. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast. Nice! Serves 6 to 8