I’ve said it before, and I’ll say it again: brunch is the best meal of the day. You can pick whatever you want. Omelet? Sure. Burger? A-OK! Coffee? Check. A cocktail? Why not! But my favourite kind of brunches are those that pack a big wallop with minimal effort. Like this blueberry cream cheese overnight french toast.
- 8 slices of brioche, the thickness of a piece of toast
- 4 oz of cream cheese
- 1 cup of fresh blueberries
- 4 eggs, beaten
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1/4 cup of maple syrup
- 1/4 cup of sugar
- Start by leaving your slices of brioche out on the counter all day so that when you get ready to soak the bread overnight, it's gone a bit stale.
- Spread your cream cheese evenly over four slices of brioche. Scatter a few blueberries into the cream cheese (reserving most for later). Then top with your remaining four slices of brioche. (Forming a blueberry cream cheese sandwich.)
- Whisk your eggs, milk, vanilla and maple syrup together. Place your brioche sandwiches into a large casserole dish and pour your eggy mixture overtop. Cover with clingfilm and refrigerate overnight.
- In the morning, cook your remaining blueberries down in the sugar and a dash of water. After about 20 minutes of occasional stirring you should have a nice blueberry compote with some big chunks still. Meanwhile. turn your oven on as low as possible. Add a small amount of butter to a hot griddle pan and grill your french toast, one side then the other. Place that piece of french toast on a tray and put it in the oven to stay warm while you grill the remaining 3 brioche sandwiches.
- Once all your french toast is made, cut in half diagonally and top with as much of your blueberry compote as you desire and with generous drizzles of maple syrup.
- I leave my brioche out on the counter all day before soaking it that night. It works best when the bread is slightly stale!
How do you like your french toast?