Overnight Blueberry French Toast (ckk photo)

Overnight Blueberry French Toast (ckk photo)

Serving others is a recipe for delightful joy and fulfilling fellowship.

Vonda and I rejoice in God calling us to educate, validate, and launch women in their speaking ministries.  The journey has been full of learning curves, changes, and challenges. At the very first conference, one of my areas of responsibly was to cook all the meals.

Planning, preparing, and serving food is fun for me. I like praying for those I’m cooking for during the process. There was much to pray for during that first conference besides not serving burnt offerings or forgetting a critical ingredient to one of my teaching sessions.

In His faithfulness, God answered those superficial prayers, but most importantly He answered the prayers of creating a sisterhood of support, commitment, and encouragement. He cooked up a unique recipe that Vonda and I had and still have the privilege to serve. We continue to rejoice in Jesus.

When Vonda first asked me to be the cook for the conference I was surprised because I’m not a professional cook. However, as she was talking about it, God reminded me of my scripture verses that I had chosen for that year verses in John 21:15 – 17.

Jesus said, “Feed My lambs.” John 21:15.

Jesus said, “Feed My sheep.” John 21:17.


The thought that flashed through my mind was “OK, Lord, if You want me to literally cook for your ladies then I’m willing.” With that “yes” I’ve been blessed.

What is God asking you to do that doesn’t make sense but will show a trusting servant?

This recipe hit a sweet spot with the ladies. May it be a treat for you and your family too.


Overnight Blueberry French Toast

12 slices of thick style white bread, cubed

2 (8 oz.) pkg. cream cheese, cubed

1 cup fresh blueberries

12 large eggs

½ cup maple syrup

2 cups milk

Arrange half of the bread cubes in a 9×13 inch pan coated with cooking spray. Scatter cream cheese cubes over the bread. Sprinkle blueberries over cream cheese pieces. Top with remaining bread.

In a medium bowl, whisk together eggs, syrup, and milk. Pour egg mixture over bread mixture. Cover with foil and chill overnight in the refrigerator.

Set chilled dish on counter and preheat oven to 350 degrees. When oven is fully heated place covered dish in oven. Bake for 30 minutes. Remove foil and bake an additional 30 minutes. Cut into squares and serve.

Note: 1 can of blueberry pie filling can replace fresh fruit.

Serves 10-12

Serving on,