Yesterday was my day for breakfast club. It had been a busy week and I hadn’t had time to grocery shop. All in all, it was a day that was quick, easy and used ingredients on hand.
Blueberry French Toast Bake
- 1/2 c. flour
- 1.5 c. whole milk (it’s important to use a higher fat milk or the casserole will be runny)
- 2 T. sugar
- 1 t. vanilla
- 6 eggs
- 10 slices french bread, cut into 1″ cubes (cut slices approx 1″ thick)
- 3 oz. pkg cream cheese, diced
- 1.5 c. fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 c. chopped nuts
- 2 T. sugar
- 1/2 t. cinnamon
Generously grease 13×9″ glass baking dish. Beat flour, milk, 2 T. sugar, vanilla and eggs in large bowl until smooth. Stir in bread cubes until well coated, the pour bread mixture into prepared pan.
Top evenly with cream cheese cubes and blueberries. In small bowl, combine 2 T. sugar, cinnamon and nuts, tossing to mix. Sprinkle over blueberries and cream cheese. Cover casserole tightly and refrigerate up to 24 hours.
Preheat oven to 400F and bake casserole, uncovered, for 20-25 minutes until golden brown.
While delicious as-is, I think the casserole would taste wonderful with blackberries or raspberries. And, according to The Boy, you could definitely do without the cream cheese.