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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Overnight 4-Berry French Toast

Some of you may think this resembles bread pudding, and in many ways it does. But this recipe enjoys the flavor of cream cheese, is much thinner, more dense and we are looking for crispness on bottom AND on top. Truly a taste of summer in every bite. How can you go wrong with an abundance of berries when they are ripe for the picking?



For 4 Serving(s)


  • Nonstick cooking spray
  • 2 cups milk
  • 4 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 10 thick slices French baguette bread *
  • 8 ounces(1 cup) cold cream cheese, cubed
  • 3/4 cup each raspberries and blackberries
  • Fresh Berry Syrup:
  • 1 cup blueberries
  • 1/3 cup cranberry juice
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons butter or margarine

Overnight 4-Berry French Toast Directions

  1. Liberally grease an 8-inch square pan with nonstick cooking spray; set aside.
  2. In a bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; set aside.
  3. Place 4 slices bread in the bottom of pan, filling in the gaps with torn pieces of bread. Evenly top with cream cheese. Sprinkle half of the raspberries and blackberries over the top. Add another layer of both bread slices and torn pieces of bread, filling in the gaps once again.
  4. Pour milk mixture over the top, gently pressing the bread down into the liquid to coat. Cover and refrigerate at least 4 hours or overnight.
  5. Make syrup by adding first 4 ingredients in a blender or food processor and puree until as smooth as possible. Transfer to a saucepan with butter and bring to a boil over medium heat, stirring frequently. Boil 1 minute while constantly stirring, or until as thickened as it is going to get. Remove from heat, carefully pour into bowl, cover and refrigerate until ready to use.
  6. Preheat oven to 300-degrees F. Remove French Toast from refrigerator, uncover and bake for 50-60 minutes, or until crisp and browned on top. Remove from oven to cool slightly before cutting into desired servings. Stir or whisk your homemade syrup until smooth to serve drizzled on top of French Toast.
  7. * Use any type of small, oblong bread in this recipe. I slice the bread a day before and place it on a plate and refrigerate it for one day. Refrigerating dries out bread and cakes quite rapidly when it is uncovered, making for an even more dense and crispy Overnight French Toast recipe.
  8. Enough for 4 servings