overnight french toast with blueberries
categories:  Breakfast   

Prepared: 2007-12-08

Ingredients:

• 1 cup brown sugar, packed
• 1 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/4 cup butter, melted
• 12 slices bread
• 1 1/2 cups fresh blueberries
• 5 eggs
• 1 1/2 cups milk
• 1 tsp. vanilla
• 1/2 tsp. salt

Preparation:

• combine brown sugar, cinnamon, and melted butter.
• mix well.
• sprinkle 1/3 of mixture evenly in bottom of a 9" x 13" pan.
• cover with 6 slices of bread.
• sprinkle another 1/3 of sugar mixture over bread and scatter berries on top.
• place remaining bread on fruit.
• sprinkle with remaining sugar mixture.
• beat eggs, milk, vanilla, and salt together.
• pour evenly over bread.
• press down lightly.
• cover with plastic wrap and refrigerate overnight, or let stand at room temperature for 2 hours.
• bake, uncovered, at 350F for 40-45 minutes, or until puffed and golden.

note: we also made a batch with raspberries instead of blueberries... and it turned out a little mushier... so I would recommend baking the raspberry variation for an extra 10 minutes.

makes 6 servings