The very first time I had this recipe, Andy made it for me.  🙂  He had heard this on a radio call-in show and then looked up the recipe to make it for me for Mother’s Day.   Despite the fact that I now do all the cooking, my husband does possess that ability, and that Overnight French Toast was absolutely wonderful.  He’d made it with raspberries, and I think I ate breakfast off that one pan for an entire week. It quickly became my go-to recipe for company and holidays, and I can honestly never decide how I like it better.  I’m always changing the fruit that goes in it, but I daresay, the blueberry version I made last week may well be at the top of the pack.

I followed the recipe as written, only I cut the whole thing in half and made it in an 8-inch square pan.  I also chose not to make the additional fruit syrup to drizzle over the top, and settled for berries in the dish and maple syrup on top.  I grabbed some of the blueberries that I had frozen and layered them in just like that- frozen.  It worked so well using the frozen berries, I have to say.   My original intent with making the Overnight French Toast had been for dinner with the kids, but we never got that far, as I had plans that took me away from home much earlier in the evening than I’d expected.  Instead the kids had nuggets and fries and I baked up the French Toast for breakfast for me the next day.  And the day after that and the day after that.  I still love this Overnight French Toast, and the blueberries were the perfect addition to start off my morning just right.

Overnight French Toast