Overnight Blueberry French Toast

I love overnight french toast.  This one is a lot prettier than that old one, lol.  Berries always help with that.  Also, this one looks a lot better just because you cube the bread.  I really like this recipe.  Many years ago, I tried a similar recipe with cream cheese and blueberries, but it called for way too many eggs, and that totally ruined it.  So I haven't tried a blueberry recipe for many years, until I saw this recipe on Cooking Classy.  I'm glad I tried it- it was so good!

When I made this, I just made a half-recipe, since I knew most of my kids wouldn't eat it.  The leftovers heat up really well.  I used frozen berries- blueberries for the recipe, and raspberries for garnish.  

Overnight Blueberry French Toast

adapted from Cooking Classy

makes a large 9x13 dish; easily cut in half (use an 8x8)

1 loaf day old french bread
12 oz. Neufchatel cheese or cream cheese
1/4 cup powdered sugar
1 1/2 tsp vanilla, divided
2 cups fresh or frozen blueberries (no thawing necessary if frozen)
10 large eggs
2 cups milk
5 Tbsp granulated sugar, divided

• 1.  Cut 1/2-inch off both ends of bread and discard (or eat). Cut loaf into 1-inch slices then cut each slice into 1-inch cubes (Cut the loaf in half first then keep the cubes from each half separate so it would be easier to determine half). Spread half of the bread cubes into an even layer in a buttered 13 by 9-inch baking dish, set aside remaining bread cubes.
• 2.  In a small bowl, using an electric hand mixer, blend together Nuefchatel or cream cheese, powdered sugar and 1/2 tsp vanilla.  Using a rubber spatula and a clean fingertip, spread Nuefchatel cheese mixture over bread cube layer in baking dish. Sprinkle blueberries over Nuefchatel cheese layer. Spread remaining bread cubes into an even layer over top of blueberries.
• 3.  In a blender, (or just with a bowl and whisk) blend together eggs, milk, granulated sugar and remaining 1 tsp vanilla on low speed until well blended, about 10 seconds. Slowly pour mixture evenly over top of bread cubes in baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight.
• 4.  The following morning, remove baking dish from refrigerator and allow to rest at room temperature for 30 minutes. Preheat oven to 350 degrees during the last 10 minutes of resting.
• 5.  Remove plastic wrap. Cover baking dish with aluminium foil and bake in preheated oven 30 minutes, then remove foil and continue to bake 25 - 35 minutes, until golden brown (if it is becoming too golden brown but isn't cooked through then you can cover with foil again during the last few minutes of baking). Allow to rest 5 minutes, then cut into servings and serve warm topped with maple syrup.

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