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
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
Instructions
Streusel Topping
- In a medium bowl, combine flour, brown sugar, cinnamon. Cut in the cubed butter.
Casserole
- Grease a 9×13 pan and set aside.
- Place half of the bread cubes on the bottom of the pan.
- 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.
- 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.
- Cover pan with foil and allow to chill at least one hour, or overnight.
- 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.
