Sunday, January 17, 2010

Blueberry French Toast Bake

Here's another make ahead recipe I found for our NYE extravaganza. Again, the kids ate it, but I was the only adult who did. This was delicious and so easy. I really loved that I didn't even have to defrost the blueberries!! It was a little crisp, but this was even great on the second day.

Prep Time: 25 minutes

Cook Time: 25 minutes


  • 1/2 cup flour
  • 1-1/2 cups whole milk
  • 2 Tbsp. sugar
  • 1 tsp. vanilla
  • 6 eggs
  • 10 slices french bread, cut into 1" cubes
  • 3 oz. pkg. cream cheese, diced
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • 1/2 cup chopped nuts Omitted
  • 2 Tbsp. sugar
  • 1/2 tsp. cinnamon


Generously grease 13x9" glass baking dish. Beat flour, milk, 2 Tbsp. sugar, vanilla and eggs in large bowl until smooth. Stir in bread cubes until well coated, then pour bread mixture into prepared pan.

Top evenly with cream cheese cubes and blueberries. In small bowl, combine 2 Tbsp. sugar, cinnamon, and nuts and toss to mix. Sprinkle over blueberries and cream cheese. Cover casserole tightly and refrigerate up to 24 hours.

Preheat oven to 400 degrees F and bake casserole, uncovered, for 20-25 minutes until golden brown. Serves 8

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