Friday, February 19, 2010

Baked Blueberry French Toast

Last month, my friend Annette over at Cooking Faberlicious, posted this recipe and I immediately knew that I had to try it. My husband loves french toast any way it comes but the texture of the stuff usually makes my appetite go on strike. 

However, I must say, that I loved this and totally went back for seconds. I didn't even feel bad about my excessive eating because in some cultures, going back for seconds is one of the biggest compliments you can give the hostess.

 Right? Or does that cultural rule just exist my house?

 I altered the recipe slightly so that it would make a smaller batch.

Anyhow, we'll need a bar of cream cheese. Slice it up into little chunks.

Cut half a loaf of french bread into cubes, place half of them in a greased baking dish.

Top that with the cream cheese.

Now cover it with the remaining bread cubes and sprinkle 1/2 c. blueberries on top.

Whisk together 6 eggs, 1 c. milk, dash of cinnamon, and just under a 1/4 c. honey.

Pour the egg mixture over the top.

Cover it with plastic wrap and refrigerate it for 8 hours or overnight so that all the eggy custardy stuff can soak into each nook and cranny of the bread.

Remove plastic wrap, cover with foil and bake at 350 for 30 minutes. Remove foil and allow it to continue baking until golden brown and nolonger wet in the middle. 

Serve it up with blueberry or maple syrup...although it tastes good just like this too! 

Baked Blueberry French Toast (Printable Recipe)
Serves 6

1/2 large loaf French bread, cubed
1 8oz. bar cream cheese, cubed
1/2 c. fresh or frozen blueberries
6 eggs
1 c. milk
Just under 1/4 c. honey
Dash of cinnamon

Place half the bread cubes in a greased baking dish. Add a layer of cream cheese cubes; top with remaining bread. Whisk together the eggs, milk, honey, and cinnamon. Pour egg custard over the bread. Cover with plastic wrap and refrigerate overnight.

Remove plastic wrap, cover with foil and bake at 350 for 30 minutes. Remove foil and continue to bake until golden brown or the center is cooked through and nolonger wet. 

Serve with maple or blueberry syrup.  

1 comment:

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