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Blueberries & Cream French Toast Bake
Submitted by Clarkitect on January 24, 2010 in Breakfast, Pancakes
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 12 slices Bread
- 16 ounces, weight Cream Cheese
- 1 cup Blueberries
- 12 whole Eggs
- 2 cups Milk
- ⅓ cups Maple Syrup
- 2 teaspoons Vanilla
- 1-½ teaspoon Cinnamon
Preparation Instructions
Cut bread into 1-inch cubes. Cut the cream cheese into 1/4-inch cubes.
Put half of the bread cubes in a greased 9×13 pan. Add the cream cheese cubes and blueberries. Cover with the remaining half of the bread cubes.
In a medium bowl, beat the eggs. Mix in the milk, maple syrup, vanilla, and cinnamon. Pour the egg mixture over the bread contents in the pan.
Place the pan in the fridge and let it soak overnight.
In the morning, cover the pan and bake at 350 degrees for 3o minutes. Then uncover and bake for another 25 minutes or until brown.
Place on a serving plate and drizzle with maple syrup and sprinkle with powdered sugar.
