OVERNIGHT BLUEBERRY FRENCH TOAST

Ingredients

• 12 cups white bread cubes
• 8 oz (250 g) cream cheese, cubed
• 1 1/2 cups frozen blueberries
• 12 large eggs
• 1 tsp vanilla
• 1/4 tsp salt
• 2 cups homogenized milk
• 1/3 cup maple syrup
• 2 tbsp granulated sugar
• 1/2 tsp cinnamon
• Blueberry Sauce*

Directions

1. Place half of bread cubes in a greased shallow 3 quart baking dish. Sprinkle cream cheese and blueberries over bread cubes. Top with remaining bread cubes.
2. Whisk together eggs, vanilla and salt until blended. Whisk in milk and syrup. Pour egg mixture evenly over top of bread cubes.
3. Combine sugar and cinnamon; sprinkle over top. Cover with foil and refrigerate overnight.
4. Remove from refrigerator and let stand for 20 - 30 minutes. Meanwhile, preheat oven to 350°F.
5. Bake, covered, for 30 minutes. Uncover and continue baking for 25 - 30 minutes or until a knife inserted in centre comes out clean. Let stand for 5 minutes before serving. Serve with Blueberry Sauce.

Ingredients

• 1/2 cup (125 mL) fresh orange juice
• 1/3 cup (75 mL) sugar
• 2 tbsp (25 mL) finely chopped crystallized ginger
• 2 cups (500 mL) frozen blueberries
• 1/2 tsp (2 mL) grated orange peel
• 1/2 tsp (2 mL) vanilla

Yield: Makes about 1 2/3 cups.

Directions

1. Combine orange juice, sugar and ginger in a non-reactive saucepan.
2. Bring to a boil over medium heat. Stir in blueberries and orange peel.
3. Return to a boil and boil, stirring frequently, for 4 - 5 minutes or until mixture is slightly thickened.
4. Remove from heat and stir in vanilla; cool.
5. May be prepared in advance and refrigerated for up to 2 days.