Blueberry French Toast Bake
Cream cheese and egg custard, bread cubes, and a sweet crumbled topping make the perfect Blueberry French Toast Bake recipe for breakfast this week.
Servings: 6 -8 Servings
Calories: 632kcal
Equipment
Ingredients
- 1 loaf white bread about 16 ounces
- 4 ounces cream cheese room temperature
- ½ cup sugar
- 8 large eggs
- 1 ½ cups milk
- ½ cup heavy cream
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- 2 cups fresh blueberries
Topping:*
- ½ cup flour
- ½ cup brown sugar
- ½ teaspoon salt
- 3 tablespoons cold butter
Instructions
- Preheat the oven to 350°F. Spray a 9x13 pan with nonstick spray.
- Cut the bread into small cubes, about 1 inch each. Put the bread into the pan and gently fold in the blueberries.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in the eggs. Add the milk, cream, and vanilla and mix on low speed until blended.
- Pour the egg mixture evenly over the bread in the pan. If necessary, gently stir so all the bread is covered.
- Prepare the topping: combine the flour, sugar, and salt in a small bowl. Add the butter and incorporate with a pastry blender or fork until you have a crumbly consistency.
- Sprinkle the topping over the french toast in the baking dish.
- Bake for 40 - 45 minutes or until it’s puffed and golden brown and the internal temperature reaches at least 165°F.
Notes
*You can add a teaspoon of cinnamon or vanilla if you want. I didn't want to overpower the blueberries, so I left it pretty simple.
Nutrition
Serving: 1g | Calories: 632kcal | Carbohydrates: 86g | Protein: 19g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Cholesterol: 232mg | Sodium: 776mg | Fiber: 4g | Sugar: 34g