jkath
Hospitality Queen
I'm thinking about using my Overnight Blueberry French Toast recipe for everyone the morning after Thanksgiving. But, I'd like to change out the blueberries for cranberries, making it a more "holiday" breakfast. Because of their tartness, how much sugar would you add? Also, what type of sugar: white, brown, powdered? And, if I wanted to add orange zest, how much would you recommend?
Any and all other suggestions would be so appreciated!
Here's the recipe as it stands:
Overnight Blueberry French Toast
12 slices white bread, no crusts, cut into 1" square cubes
2 pkgs. cream cheese, in 1" cubes
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup
Sauce:
1 c. sugar
2 Tbsp cornstarch
1 c. water
1 c. fresh or frozen blueberries
2 Tbsp. butter
Place half of the bread cubes into a greased 13x9 pan & place cream cheese on top. Top w/ blueberries & remaining bread. In a large bowl,
beat eggs well, Add milk & syrup & mix. Pour over bread mixture. Cover & chill overnight. Remove from fridge 30 min. before baking.
Cover & bake @ 350 for 30 minutes, then uncover & bake 25-30 minutes till golden & center is set.
In a saucepan, combine sugar & 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 mintues or until berries have burst. Stir in butter until melted.
Serve over French Toast.
Any and all other suggestions would be so appreciated!
Here's the recipe as it stands:
Overnight Blueberry French Toast
12 slices white bread, no crusts, cut into 1" square cubes
2 pkgs. cream cheese, in 1" cubes
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup
Sauce:
1 c. sugar
2 Tbsp cornstarch
1 c. water
1 c. fresh or frozen blueberries
2 Tbsp. butter
Place half of the bread cubes into a greased 13x9 pan & place cream cheese on top. Top w/ blueberries & remaining bread. In a large bowl,
beat eggs well, Add milk & syrup & mix. Pour over bread mixture. Cover & chill overnight. Remove from fridge 30 min. before baking.
Cover & bake @ 350 for 30 minutes, then uncover & bake 25-30 minutes till golden & center is set.
In a saucepan, combine sugar & 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 mintues or until berries have burst. Stir in butter until melted.
Serve over French Toast.