For a better user experience based on the region you shop in, please allow to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Blueberry French Toast Bake

Blueberry French Toast Bake
downloadEmail This Post
Blueberry French Toast Bake

Prep: 30 minutes plus chilling and standing
Bake: 1 hour • Serves: 15

12 large eggs
2 cups half & half
1/3 cup maple syrup
1 tablespoon lemon zest
2 teaspoons ground cinnamon
1-1/2 teaspoons almond extract
2/3 (16-ounce) loaf day-old sourdough or French bread, cut into 1-inch cubes (about 10 cups)
2 packages (8 ounces each) cream cheese, cut into cubes
2 packages (6 ounces each) blueberries (about 2 cups)
1 cup lightly packed light brown sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter

1. In large bowl, beat eggs; whisk in half & half, syrup, lemon zest, cinnamon and almond extract.

2. In 13 x 9-inch baking dish, evenly spread half the bread. Evenly top bread with cream cheese and half the blueberries; top with remaining bread. Pour egg mixture over bread mixture; press down gently with back of spoon to submerge bread. Cover with aluminum foil and refrigerate overnight.

3. Preheat oven to 350°; remove French toast from refrigerator and let stand 30 minutes. Bake French toast, covered, 30 minutes; uncover and bake 30 minutes longer or until top is golden brown.

4. Meanwhile, in medium saucepan, whisk together brown sugar, water and cornstarch; heat to boiling over medium-high heat. Cook 2 minutes or until mixture starts to thicken, whisking constantly. Reduce heat to medium-low. Stir in remaining blueberries; cook 4 minutes or until blueberries burst. Remove from heat; stir in lemon juice and butter. Pour blueberry mixture over French toast. Let stand 10 minutes before serving.

Approximate nutritional values per serving:
342 Calories, 17g Fat (10g Saturated), 195mg Cholesterol,
274mg Sodium, 33g Carbohydrates, 1g Fiber, 10g Protein

Chef Tip:
Frozen blueberries can be substituted for fresh; do not thaw before using.

Dietitian’s Dish Tip(s):
For a cream cheese substitute, make yogurt cheese. Drain Greek style yogurt over a sieve or colander lined with cheesecloth or a tea towel overnight over a bowl in the refrigerator. The whey will separate and drain off, leaving a creamy cheese.

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube