For Father’s Day yesterday I made a breakfast feast, including this Blueberry French Toast bake. It was too yummy not too share! Plus it’s assembled the night before and then just popped in the oven in the morning. Whenever I’m planning a big breakfast, I always opt for the make ahead version. SO MUCH EASIER. Then I add in things that come together quickly….scrambled eggs, bacon, sausage and fruit!
BLUEBERRY FRENCH TOAST BAKE:
- 4 ounces cream cheese – room temp
- 2 tablespoons butter – room temp
- 3 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 8 slices of french bread
- 1 cup blueberries
- 1 cup half and half
- 4 eggs
- 2 tablespoons maple syrup
- pinch of salt
Grease a large baking dish with butter. Mix room temperature cream cheese and butter in bowl. Add in maple syrup and cinnamon and mix until smooth. Spread cream cheese mixture on 4 slices of bread, and top with other slices. Using a serrated knife cut each sandwich into strips and then into cubes. Toss them all into the greased baking dish and add in blueberries.
Whisk together half and half, eggs, maple syrup and a pinch of salt. Pour over the bread mixture. Press bread down so that the liquid seeps through the cracks. Cover with saran wrap and refrigerate overnight.
In the morning preheat the oven to 350 degrees. Uncover baking dish and pop in oven for 35-45 minutes. The top should be slightly browned. Serve with warmed maple syrup and enjoy!!