Innkeeper, Theresa solely ran the B&B the first year and a half. This was one of the recipes she perfected for her guests. Her husband, Chef Jim could not believe she was serving this breakfast as he despised cream cheese. After he came on board full-time, he found out how much our guests loved this breakfast. Empty plates all around. Now Jim schedules the breakfast so he can have an extra slice. My how things change. Enjoy!!
Arbor House Overnight Blueberry French Toast
- 9 x 12 glass pan
- 1 1/2 loaves day-old French bread cut into 1-inch cubes
- 12 eggs beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup pure maple syrup
- 1 cup fresh blueberries you can use Dole frozen blueberries when fruit is out of season
Cream cheese mixture
- 1 8 ounce packages cream cheese
- 1/4 Confectioners’ sugar
- 1 zested lemon
- 1 cup white sugar
- cup water
- 2 Tbs Corn Starch
- 1 Cup Blueberries
- 1 Tbs Butter
- Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish. Pipe cream cheese on top. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
- 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 degrees C).
- Cover, and bake 30 minutes. Uncover, and continue baking 25 to 45 minutes, until center is firm 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