easy breakfast recipe

Sarah’s Overnight French Toast Bake

Overnight French Toast

Overnight French Toast

On a recent visit to Michigan I got to do one of my favorite things- spend time with my family. My niece Sarah is always so much fun to be around and the visits are always too short. She is a great hostess and I enjoy her cooking almost as much as I enjoy seeing her. For breakfast on the morning I was leaving, Sarah made this great baked French toast dish that we topped with warm blueberry syrup. It was so flavorful, not too sweet and a special dish to serve for company.  This is a great dish for when you are pressed for time. You assemble it the night before and then just bake it when needed. She said it was really easy to make and promised me the recipe. She also included the recipe for the warm blueberry syrup she served with it. So here is Sarah’s recipe. I loved it and I think you will, too.




Sarah’s Overnight French Toast Bake

10 cups cubed white bread (Sarah used Texas Toast)
8oz. cream cheese
8 large eggs
2/3 c. half and half
1½ c. milk
½ tsp. vanilla

Cream all together, except the bread. Put bread in 9×13 pan. Pour egg mixture over cubed bread. Cover and put in fridge overnight. Let stand at room temp for 1/2 an hour, put in 375 oven for 50 minutes. My lazy version ……take out of fridge, put in cold oven, turn oven on, set timer for one hour, go back to bed while breakfast cooks.

Blueberry Syrup

1 pint blueberries
1/2c sugar
2 -3 tbs corn starch
dash of lemon Juice
pinch of salt

Combine, cook, stirring often, until boiling.

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