Sunday, July 26, 2009

Aunt Bonnie's French toast

I know there are several versions of this overnight French toast, but this is the one I'll be keeping in my repertoire. Not only because it was passed to me by my Aunt Bonnie, but because it is divine in so many ways--

it uses brioche which gives it a lightness
the maple syrup in place of vanilla results in a mellow richness
the secret is in the sauce-o.j.

without further adieu, here is the recipe:

12 slices of brioche, cut into 1" cubes
2 packages (8 oz) cream cheese, cut into 1" cubes
1 cup blueberries, fresh or frozen (not thawed)
12 large eggs
1/3 cup maple syrup
2 cups milk

Coat 9x13 glass baking pan with cooking spray. Place half of bread cubes in pan. Scatter cream cheese over bread, then blueberries over cream cheese. Place remaining bread cubes on top of blueberries. In large bowl, whisk together eggs, syrup and milk. Poor evenly over bread. Wrap with foil and place in refrigerator overnight.

Next morning, preheat over to 350 degrees. Remove French toast from refrigerator and place in middle of oven. Bake for 30 minutes with foil on, 30 minutes uncovered, until puffy and golden brown. Cut into servings and top with blueberry sauce.

Blueberry Sauce

2 cups granulated sugar
1 teaspoon ground cinnamon
4 tablespoons cornstarch
1 cup water
1 cup orange juice
2 cups blueberries, fresh or frozen

In 1 quart saucepan, mix together sugar, cornstarch and cinnamon. Add water and orange juice; cook over medium heat until thickened. Add blueberries and simmer for 10 minutes or until berries have burst, stirring occasionally. Serve over French toast.



Cindy said...

You can always count on Bonnie for some good stuff!

cindy said...

Looks wonderful. Too bad I don't like blueberries. LOL. I know, I many antioxodants....maybe I'll make for the Hub...he loves em! LOL.

yapping cat