Overnight Blueberry French Toast

1 lb Loaf of Brioche or Challah Bread – cut into cubes
2 C Fresh or Frozen Blueberries
10 Eggs
1 1/2 C Milk
1 C Heavy Cream
1/2 C Maple Syrup
2 tsp Vanilla
2 tsp Cinnamon
1 tsp Salt

Drizzle:

1 C Powdered Sugar
Juice of 1 Large Lemon

Cut bread into cubes and place on a baking sheet. Toast at 350 F for 10 minutes. Let cool,

Mix together the eggs, milk, heavy cream, maple syrup, vanilla, cinnamon & salt until well combined.

Butter a 9 x 13 baking dish. Place half the bread in the dish top with 1 cup of blueberries. Place remaining bread on top and last cup of blueberries. Pour over the egg mixture and press down. Cover with plastic wrap and place in the refrigerator overnight.

Remove dish from refrigerator 30 minutes prior to baking.

Heat oven to 350 F. Cover dish with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes or until set in the middle and golden brown.

In a small bowl mix powdered sugar and lemon juice. Drizzle onto french toast.

Served with Boxler Organic Maple Syrup @Maple Farmer

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