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Why You’ll Love It
- Prep it the night before: Wake up to a ready-to-bake dish with no mess or fuss.
- Feeds a crowd: Ideal for brunches, potlucks, or holiday breakfasts.
- Kid-approved: The natural sweetness from the blueberries and the custard-like texture make it a hit with little ones.
- Customizable: Try it with strawberries, raspberries, or even a sprinkle of nuts for a twist.
Ingredients
For the French Toast:
- 1 loaf of French bread (or challah/brioche), cut into cubes
- 1 package (8 oz) cream cheese, cut into small cubes
- 1 cup fresh or frozen blueberries
- 12 large eggs
- 2 cups milk
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
For the Blueberry Sauce:
- 1 cup sugar
- 2 Tbsp cornstarch
- 1 cup water
- 1 cup blueberries
- 1 Tbsp butter
Instructions
1. Assemble the French Toast
- Grease a 9×13-inch baking dish.
- Layer half of the bread cubes in the bottom of the dish.
- Scatter the cream cheese cubes and blueberries over the bread.
- Top with the remaining bread cubes.
2. Make the Custard
- In a large bowl, whisk together the eggs, milk, maple syrup, and vanilla extract.
- Pour the egg mixture evenly over the bread cubes.
- Press down gently with a spatula to help the bread absorb the liquid.
- Cover with plastic wrap or foil and refrigerate overnight.
3. Bake in the Morning
- Preheat your oven to 350°F (175°C).
- Remove the dish from the fridge and let it sit at room temperature while the oven heats.
- Bake uncovered for 45–55 minutes, or until golden and set in the center.
4. Prepare the Blueberry Sauce
- In a small saucepan, combine sugar and cornstarch.
- Gradually stir in water and bring to a boil over medium heat, stirring constantly.
- Add blueberries and simmer for 5–7 minutes, until the berries burst and the sauce thickens.
- Remove from heat and stir in butter until melted.
5. Serve & Enjoy
- Spoon warm blueberry sauce over individual servings of French toast.
- Optional: Dust with powdered sugar or drizzle with extra maple syrup.
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