Blueberry Cream Cheese French Toast

August 22, 2011
Lazy weekends call for mornings in a cozy robe, a hot cup of jo and breakfast that involves way too many carbs and sugar. Besides my usual indulgent favorites—chocolate croissants, lemon curd pancakes, bananas foster waffles, yes please!—I love making this french toast dish because you prepare everything the night before, leaving one step (baking for 30 min) for the morning. A perfect plan if you’re not a morning person. See recipe below!
Baked Blueberry Cream Cheese French Toast:
Cut up 1, day-old baguette (or 2 depending on your dish size) into cubes.
Arrange half of the bread into a greased baking dish.
Mix in 1 c. fresh blueberries and 2 packages of cream cheese cut into cubes.
Mix 6-8 eggs, 1 1/2 c. of milk, 1 tsp. Vanilla, 1/2 tsp. salt, 1/3 c. maple syrup in a bowl
Add extra bread cubes on top and pour egg mixture on top.
Cover and refrigerate over night.
In the morning bake at 400º for 30-40 min or until center is firm and lightly browned.
Top with maple syrup.


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