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Overnight Blueberry Stuffed French Toast
By Jim Baily, "The Yankee Chef"

I just so happen to know quite a bit about French toast. Being a genealogist, I
traced my line back many many centuries. While doing so, I researched food
during each century wherever my ancestors happened to have been living at
the time.

Looking at my notes, I found that French toast (as we know it today, using
eggs) wasn't mentioned in any text until the early 14th century. This was in
French Normandy, where it was referred to as
tostees dorees.

Guillaume Tirel, the chief cook of King Charles V of France, wrote that you
were to toast bread first, then glaze it with egg yolks and sugar. Put them in hot
grease, sprinkle with sugar and cook until done.

This recipe is far more delightfully tasty, and you make it at night, go to bed
and wake up, only to pop it in the oven.

And, how many times have you craved a great breakfast but just didn't have
the ambition first thing in the morning? Who wants to? Now you have no
excuse.

12 slices of thick-sliced bread
10 oz. cream cheese
1 cup blueberries, fresh or frozen
10 eggs
1/3 cup maple syrup
2 cup milk

Yankee Blueberry Sauce:

1 cup orange juice
1 tablespoon lemon or lime juice
1 cup sugar
2 tablespoons cornstarch
2 cup fresh blueberries
1 tablespoon butter or margarine
3/4 cup chopped walnuts

Grease a 9 x 13-inch glass baking dish with oil or non-stick cooking spray.
Remove the crusts, if desired, from the bread and cube. Place half these cubes
in baking dish. Cube the cream cheese and flatten each cube with your fingers.
Layer evenly on top of bread. Sprinkle blueberries over the cream cheese. Place
remaining bread cubes over the blueberries. Beat the eggs; add maple syrup
and milk. Pour mixture over bread and cheese, attempting to moisten all bread
cubes on top. Cover and refrigerate overnight. Make the blueberry sauce the
night before and just reheat in the morning if you wish.

Yankee Blueberry Sauce: Mix together sugar and cornstarch in a 2-quart
saucepan. Add orange juice, lemon juice and 1 cup of blueberries. Cook over
medium heat until thickened. Add remaining blueberries and butter. Continue
cooking until butter melts and sauce is heated through.

Wake up.

Preheat oven to 350 degrees F and pour yourself a cup of coffee.

When through, put your stuffed French toast in the oven for 60 minutes. Bake
covered with foil for first 30 minutes; uncover and bake until nicely browned.
Let cool a few minutes before cutting. Cut into squares and serve with more
blueberries and walnuts on top. Have the Yankee blueberry sauce on the side
just in case.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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