We hosted breakfast this weekend and I wanted something I could make in advance in order to visit instead of running around the kitchen while we had company. I found this recipe for a Blueberry French Toast Bake which was my inspiration for this yummy dish. It certainly is not a healthy breakfast choice, but you have to live a little every once in a while, right? Right. Of course, true to style, I couldn’t just follow the recipe so here is what I did.
- 1 1/2 loaves of french bread, cubed (I thought it sounded like a lot too, but once once you start cubing it, it seems to shrink)
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1 1/2 cup and 1 TBS milk
- 6 eggs
- 1 tsp vanilla
- 1 TBS cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
Place the bread cubes in a 9X13 baking dish and sprinkle the blueberries over the bread. In a bowl, stir together the cream cheese, brown sugar and 1 TBS of milk. Then drizzle the creamy combination over the bread and blueberries. If the mixture seems too thick to drizzle, add additional milk. In a blow, beat together the eggs and 1 1/2 cup milk and then stir in spices. Evenly pour this mixture over the bread. Cover the baking dish and refrigerate overnight.
The next morning, remove the dish from the refrigerator 30 minutes before baking and then bake at 375 for 45 minutes covered with tin foil, and then an additional 30 minutes with no tin foil. Eat plain or topped with whipped cream or the syrup of your choice!