Some of my favorite Christmas memories from my childhood as well as now involve traditions we do each Christmas.

I have vivid memories from my childhood of going with my family after Christmas Eve services to look at Christmas lights. I love the memories of making frosted sugar cookies and my mom would always (and still does) make spritz cookies each Christmas.

One of my favorite traditions is making an overnight blueberry French toast to have for brunch on Christmas morning. I am fairly certain that I like this the most in my family so I probably make it for myself, but it is so yummy and so easy! It is also so nice that you can make it the night ahead (I usually make it after our Christmas Eve service and our family time) and you can pop it in the oven when you are ready to eat Christmas morning.

Overnight Blueberry French Toast

Prep: 15 min

Cook: 1 hour 15 min

Additional: 8 hours 30 mins

Total: 10 hours

Servings: 10

Yield: 10 servings

Ingredients:

12 slices day-old bread cut into 1-inch cubes

2 (8 ounce) packages cream cheese, cut into 1-inch cubes

1 cup fresh blueberries

12 eggs beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh blueberries

1 tablespoon butter

Directions:

Step 1: lightly grease a 9X13 inch baking dish. Arrange half of the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread cubes.

Step 2: In a large bowl, mix the eggs, milk, vanilla extract and syrup. Pour over the bread cubes. Cover and refrigerate overnight.

Step 3: Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F. (I also add a light dusting of cinnamon sugar on to the top)

Step 4: Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

Step 5: In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter and pour over the baked French toast. (I just pour over individual servings as desired)