Blueberry French Toast Bake

I have a HUGE sweet-tooth, and breakfast time is no exception. Since blueberries are delicious this time of year (and they were on sale!), I decided to make this french toast bake. My husband and I ended up bringing it over to my in-laws to share, and everyone loved it. It can be made the night before, and only needs baked in the morning. I made a recipe similar to this with my family for Easter, but this one is a little more amped up with cream cheese and a streusel topping. Simply hard to resist!

Blueberry French Toast Bake

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Course: Breakfast

Ingredients Method

Ingredients

  

Streusel Crumble

• ⅓ cup all purpose flour
• ⅓ cup brown sugar
• ¼ tsp ground cinnamon
• 4 Tbsp cold butter cubed

French Toast Bake

• ¾ loaf white bread cubed
• ½ cup cream cheese softened
• ⅓ cup and 2 Tbsp maple syrup divided
• 2 Tbsp brown sugar
• 2 cups fresh blueberries
• 6 large egg
• 1½ cups milk
• ½ tsp ground cinnamon
• 2 tsp vanilla extract

Method

 

Streusel Topping

1. In a medium bowl, combine flour, brown sugar, cinnamon. Cut in the cubed butter.

Casserole

1. Grease a 9×13 pan and set aside.
2. Place half of the bread cubes on the bottom of the pan.
3. Mix softened cream cheese and 2 tablespoons of maple syrup in a small bowl until smooth. Drop spoonfuls of the cream cheese over the bread cubes. Arrange half of the blueberries over bread cubes as well. Layer with remaining bread cubes.
4. In a large bowl, whisk together the eggs, milk, cinnamon, ⅓ cup maple syrup, brown sugar, and vanilla. Pour evenly over bread cubes. Press the bread down to absorb the milk and egg mixture. Top evenly with the remaining blueberries.
5. Cover pan with foil and allow to chill at least one hour, or overnight.
6. Preheat oven to 350°F. Bake covered with foil for 30 minutes. Remove foil and bake for an additional 23 minutes. Remove from oven and allow to cool slightly. Serve with maple syrup.