Overnight Blueberry French Toast

Recipe From: Cathryn Somero of New Ipswich


  • 12 slices day old white bread, crusts removed
  • 12 eggs
  • 8 oz. package cream cheese
  • 2 cups milk
  • 1 cup fresh or frozen blueberries
  • 1/3 cup Pure NH Maple Syrup
  • 1 cup sugar
  • 1 cup fresh or frozen blueberries
  • 2 Tbsp. cornstarch
  • 1 Tbsp. butter
  • 1 cup water


Cut bread into 1” cubes; place half in a greased 9×13 dish. Cut cream cheese into ½” cubes. Place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and Pure NH Maple Syrup. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

Serves 6-8, 1 ¾ cups sauce.

Note: Leftovers reheat well in toaster oven or microwave.