Overnight Blueberry French Toast Bake
Ingredients
- 1 loaf brioche – cut into ½ – 1″ cubes
- 8 oz whipped cream cheese
- 2 cups wild blueberries (fresh or frozen)
- 6 large eggs
- 1 cup maple syrup
- 2 cups heavy cream
- 1 tsp nutmeg (more if not fresh ground)
- 1 tbsp vanilla
- 1 ½ tsp all spice
- 2 tsp cinnamon
Directions
- Mix together eggs, heavy cream, maple syrup, vanilla, nutmeg, all spice, and cinnamon.
- Add whipped cream cheese and whisk until mostly combined (small cream cheese chunks are okay)
- Add half of the bread cubes to greased 13×9 pan, top with half of the blueberries, then pour half of the spiced cream mixture over the top.
- Repeat with rest of bread cubes, blueberries, and cream mixture.
- Chill in refrigerator overnight.
- Bake covered with foil at 350° for 90 minutes. Reduce heat to 325°, remove foil, and back an additional 30 minutes or until golden.
- Gently jiggle pan – if middle of french toast bake is too jiggly, cook a little longer.
Blueberry Syrup
Ingredients
- 1 cup sugar
- 1 cup water
- 2 tbsp corn starch
- 2 ½ cups wild blueberries
- 1 tbsp butter
Directions
- Cook water, sugar, and corn starch until thickened.
- Stir in blueberries and simmer for 10 minutes.
- Add butter and stir until melted.
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