This recipe is perfect for this time of year when spring brunch celebrations are upon us. When we have family brunches, I am always asked to make this version of Blueberry French Toast. It’s my niece, Jamie’s, favorite, as well as my kids. This recipe is a breeze and can be done overnight. Just see the directions under “preparation” below. It can also be done with strawberries or even bananas in the middle of the cream cheese layer. I love to use Challah bread, but if you can’t find that, use a good French bread.
Look for me today on The NBC 13 show in Birmingham “Daytime Alabama” at 11:30 central time in Birmingham. I will post the link next week for those of you who are outside the viewing area.
Blueberry French Toast
8 to 10 servings
1 (16-ounce) Challah or French bread loaf, cubed (I used Challah bread)
1 (8-ounce) package cream cheese, cut into thin slices
6 large eggs
4 cups skim milk
1/2 cup sugar
11/2 teaspoons ground cinnamon, divided
2 tablespoons butter or margarine, melted
1/4 cup maple syrup
11/2 cups fresh (or frozen) blueberries
1 (12-ounce) jar blueberry preserves
1. Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Top evenly with cream cheese; top with remaining bread cubes.
2. Whisk together eggs, milk, sugar, 1 teaspoon cinnamon, butter, and maple syrup in a large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours, if desired. Sprinkle remaining cinnamon over the top.
3. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.
4. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve blueberry sauce over French toast. Garnish, if desired.