Served drizzled with our homemade Blueberry Syrup and whipped cream, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 12
Ingredients
FRENCH TOAST:
1loaf French breador 12 slices Texas Toast, cut into cubes
1(8-oz.) pkg. cream cheesecut into small cubes
1c. freshblueberries
12lg.eggslightly beaten
2c.milk(I use 1 cup milk and 1 cup cream)
1/3c.maple syrup
BLUEBERRY SYRUP:
1c.granulated sugar
2T.cornstarch
1c.water
1c.fresh blueberries
1T.butter
Instructions
FRENCH TOAST: Arrange 1/2 of the bread cubes in a greased 9 x 13-inch pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with remaining bread cubes.
In a large bowl, whisk together eggs, milk, and maple syrup. Pour the mixture over the bread cubes gently pressing them down a bit to help soak up the milk and egg mixture. Cover the pan with foil and chill in the refrigerator overnight.
Preheat the oven to 350 degrees. Bake the casserole covered for 30 minutes. Remove the foil and bake for another 25-30 minutes or until fluffy and golden brown. Serve warm topped with blueberry syrup.
BLUEBERRY SYRUP: In a large saucepan, whisk together sugar, and cornstarch. Add water and bring to a boil over medium-high heat, stirring frequently until thickened. Stir in blueberries, reduce heat and simmer for 8-10 minutes. Add butter, stir until melted, then pour over the baked French toast.