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Baked Blueberry French Toast

Baked Blueberry French Toast
This delicious make-ahead brunch is always a big hit, and it is great for a crowd.
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  1. 1 loaf Truckee Sourdough cut into 1-inch cubes
  2. 16 oz. cream cheese
  3. 1 dozen farm fresh eggs
  4. 2 cups milk
  5. 1/3 cup maple syrup
  6. 1 cup blueberries
  7. Optional spices to taste: vanilla, nutmeg, cinnamon
  1. 1 cup sugar
  2. 2 tablespoons cornstarch
  3. 1 cup water
  4. 1 tablespoon butter
  5. 1 cup blueberries
  1. Spread half of the bread cubes in a greased 9x13 inch glass baking dish. Spoon out the cream cheese into balls and distribute it evenly. Add blueberries, then top with a second layer of bread. In a large bowl, blend eggs, milk, syrup, and any optional spices, and pour into the dish. Cover and refrigerate several hours or overnight. When ready to bake, cover dish with foil, and bake at 350 degrees for 30 minutes. Remove the foil and bake uncovered for 20-30 more minutes until the top is golden and the egg is firm.
  1. In a medium saucepan, combine sugar and starch. Add water and boil for 3 minutes. Add berries and reduce the heat. Simmer 8-10 minutes until berries burst. Stir in butter and serve warm. Serves 6.
  1. This tastes delicious with banannas, too! Or try a combination of blueberries and banannas.
Newcastle Produce