Be ready to serve and impress! A few weeks ago, we went to Laura’s house for brunch. She prepared this ridiculously tasty blueberries cream cheese French toast. I’m all about being practical and making my life easier. So, a cool thing about this dish is that you prepare it the night before making your hands free to prepare other things and/or to play with the kids while it’s baking. Oh or just so you can relax! After all you deserve it.
What do we need?
12 slices day-old bread, cut into 1-inch cubes (I use whole wheat french or italian bread/baguette)
1.5 (8 ounce) packages cream cheese, cut into tiny 1/4 inch cubes
2 cups fresh blueberries
10 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1/2 cup coconut sugar
2 tablespoons arrowroot powder
1 cup water
1 cup fresh blueberries
1 tablespoon butter
How do we do it?
Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, sprinkle with cinnamon, and top with cream cheese cubes. Sprinkle 2 cups blueberries over the cream cheese, and top with remaining bread cubes. Sprinkle with cinnamon again.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, arrowroot powder, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.
Do I need to say that everyone loved it and there were no leftovers?