Blueberry Cream Cheese French Toast Bake
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
-
French Toast
- 14 ounces loaf French bread
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons confectioners' sugar
- 3 teaspoons vanilla extract, divided
- 8 large eggs
- 2 1⁄4 cups whole milk
- 3⁄4 teaspoon ground cinnamon
- 2⁄3 cup light brown sugar, packed
-
Streusel Topping
- 1⁄3 cup light brown sugar, packed
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and cubed
-
Optional
-
Fresh fruit or maple syrup
directions
-
Preparation:
- Thoroughly grease a 13x9x2 inch pan with non-stick cooking spray (I use a disposable foil pan).
- Slice then cut the bread into cubes, about 1 inch in size.
- Spread half of the cubes into the prepared baking pan.
- In a medium sized mixing bowl, beat the room temperature (not cold!) cream cheese on medium-high speed until completely smooth (I use a whisk attachment).
- Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined.
- Drop spoonfuls of cream cheese mixture on top of the bread.
- Layer the remaining bread cubes on top of cream cheese.
- In a medium sized mixing bowl, whisk the eggs and the remaining "French Toast" ingredients until thoroughly combined and smooth (no lumps of sugar).
- Pour over the bread cubes until all sides of the cubes are coated.
- Cover the pan tightly with plastic wrap and refrigerate overnight.
- [The next day].
- Preheat oven to 350°F (177°C).
-
Prepare the topping:
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl.
- Cut in the cubed (cold!) butter using two forks.
- Sprinkle the topping over the soaked bread.
- Bake uncovered for 50 minutes or until golden brown on top.
- Serve with your favorite syrup (I use Mrs. Butterworth's Sugar Free syrup) and enjoy!
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RECIPE SUBMITTED BY
Belgarion66
Cumberland, Rhode Island