Amish Overnight Blueberry French Toast

You've probably never seen an overnight French toast recipe quite like this one. In addition to the expected eggs and milk and bread cubes, it contains the added surprise of luscious blueberries, maple syrup, and cream cheese chunks.

Sound like a special holiday breakfast you might want to try?

I thought so.

The recipe comes from Suzanne Woods Fisher, author of a number of books, both fiction and non-fiction, many of which have an Amish theme.
If you're in Barnes & Noble these days, for example, you might see
Amish Peace: Simple Wisdom for a Complicated World. Suzanne's first book in her Amish fiction series, The Choice, will be released in January.

This recipe, says Suzanne, comes from an Old Order Amish family. "We stayed at their farm in July and had this for breakfast . . . and my husband couldn't stop talking about it. I wrote and asked the Amish mom if I could have the recipe and she gave it to me. My husband has made it a number of times . . . and he's a guy who doesn't know how to cook. Not at all. It's that good a recipe!"

Here, then, is Anna's Overnight Blueberry French Toast. Brought to you via Suzanne; via me; via blogger. Aaaah, the wonders of the internet.

ANNA'S OVERNIGHT BLUEBERRY FRENCH TOAST

12 slices bread, cut in one-inch cubes
8 oz. cream cheese, cut in one-inch cubes
1 c. fresh or frozen blueberries
12 eggs
1/3 c. maple syrup
2 c. milk

The night before, place half of bread cubes in a greased 9 x 13-inch baking dish.

Top with cream cheese,

blueberries,

and remaining bread.

Beat eggs, syrup, and milk together

and pour evenly over bread. Put in the refrigerator.

The next morning, bake at 350 degrees for 30 minutes or until well done. Serves six.