Overnight French Toast with Mixed Berry Topping
Perfect for Brunch--Start It the Night Before, Then Just Pop It in the Oven the Morning
Ingredients List
French Toast
- 12 - bread, day-old slices, sourdough, white, egg bread, cut into 1-inch diagonal pieces
- 8 oz. - cream cheese, whipped
- 1 cup - blueberries, raspberries, blackberries, or a mixture, fresh or frozen
- 8 - eggs at room temperature
- 2 cups - milk at room temperature
- 3 tbsp. - Domino® Granulated Sugar
- 1 tsp. - vanilla
Mixed Berry Topping
- 1 cup - blueberries, raspberries, blackberies, or a mixture, fresh or frozen
- 1 cup - Domino® Granulated Sugar
- 2 tbsp. - cornstarch
- 1 cup - water
- 1 tbsp. - butter
Instructions
French Toast
Place half the bread in a generously buttered 9x13-inch baking dish. Using two spoons, scatter dollops of cream cheese over the bread, then sprinkle berries over the cream cheese. Place remaining bread over the berries. In a medium bowl, beat eggs, milk, sugar, and vanilla. Pour egg mixture over the bread. Cover with aluminum foil and refrigerate overnight.
In the morning, preheat oven to 350°F. Remove foil-covered dish from refrigerator and bake for 30 minutes. Remove foil and bake 15 minutes longer, until toast is puffed and golden.
Mixed Berry Topping
Stir sugar, cornstarch, and water in a small saucepan and cook over medium-high heat, stirring occasionally, about 5 minutes or until slightly thickened. Stir in the berries and simmer, stirring occasionally, for 10 minutes or until berries have burst. Add butter and stir until butter has melted. Keep warm. When ready to serve, pass the warm sauce in a small gravy boat or bowl for ladling over the French toast.
Serving Size: Serves 8