Blueberry French Toast Bake
Ingredients
Blueberry French Toast Bake
- 6 large eggs
- 1 cup 2% milk
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- pinch nutmeg
- as needed unsalted butter for buttering pan
- 6 cups cubed crustless white bread 1/2" cubes
- 6 ounces cream cheese cut into 1/2" chunks
- 1/2 cup blueberries fresh or frozen
Balsamic Blueberry Sauce
- 2 cups frozen blueberries
- 1/2 cup granulated sugar
- 6 tbsp water divided
- 1 tbsp cornstarch
- 2 tbsp blueberry balsamic vinegar
- 1 tsp pure vanilla extract
Servings: people
Instructions
Blueberry French Toast Bake
- In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
- Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
Balsamic Blueberry Sauce
- In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
Recipe Notes
Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.
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