My assignment this month for the Secret Recipe Club was Cooking On The Range. Lea Ann from the Denver, Colorado area has amazing recipes and it was hard to pick just one. Plus her photographs make everything look delicious. Besides the Overnight Blueberry Stuffed French Toast that I picked, I plan on trying a few of her other recipes like the Rosemary Potato Strudel, and the Pineapple Cake. This recipe was perfect for a leisurely weekend breakfast and would be a wonderful addition to any Mother's Day Brunch.
12 thick slices french bread, cut into 1" cubes
1 package cream cheese
2 cups fresh or frozen blueberries, rinsed and drained
8 large eggs
1/3 cup maple syrup (I omitted it)
1-1/4 cups milk (I used 1%)
zest of 1/2 lemon (my addition)
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries, fresh or frozen, rinsed and drained
1 tablespoon butter (I omitted it)
zest of 1/2 lemon
Grease a 13 x 9 baking pan. Place half the bread cubes evenly in prepared pan. Scatter 3/4 of the cream cheese cubes over 1/2 the bread. Sprinkle 1-1/2 cups blueberries and lemon zest. Arrange remaining bread cubes over blueberries and then add more bread, more cream cheese and remaining blueberries.
In a large bowl, combine eggs, and milk and whisk to blend. Pour evenly over reserved bread mixture. Cover with foil and refrigerate overnight.
Preheat oven to 375 degrees. Bake, covered with foil in middle of the oven for 30 minutes. Remove foil and continue to bake for another 25 minutes or until puffed and golden brown.
Remove from oven and let set about 10 minutes before eating.
While cooling, in a small saucepan combine sugar, cornstarch and water over medium high heat. Cook stirring occasionally for 5 minutes or until thick. Stir in one cup blueberries and simmer stirring occasionally or until most of the berries pop. Add butter and lemon zest and stir until butter is melted. Transfer to serving bowl.
Plate french toast casserole on individual serving plates and top with blueberry syrup.
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