Okay you guys. I have a love hate relationship with French Toast. I’m not a huge egg fan so often when I order french toast at restaurants I am disspointed when there is sooo much egg on them. I just can’t eat it like that. This baked French toast recipe has lots of eggs in it, but doesn’t have that “eggy” taste to it.
It is so moist and flavorful, this recipe is one of my go-to’s. It’s easy to whip up at night, throw in the refrigerator. Let it sit overnight and all the flavors and juices soak in and then bake in the morning! Easy! The syrup can also be made ahead of time. The phrase “made a head of time” is game changer in my book- particularly for breakfast recipes. I really don’t have time in the morning to be baking a deluxe breakfast, put on my face, make beds and get all the kids ready! But pop a pan in the oven I can do! Baked French Toast is my best friend!
It is my brother-in-law’s family recipe and we make it for every holiday breakfast! And let’s be honest… a lot of other Saturdays too. The icing on the cake is the butter syrup….mmmmmmm. My mouth is watering as I type the words “buttery syrup”… Not to mention the cream cheese! Yes this is layered with cream cheese adding a rich flavor to the sweet blueberries and syrup. The flavor combination is just amazing!
So do yourself and your family a favor and make this baked French toast casserole, you won’t regret it. (And yes it is worth the calories!) All of those blueberries make it kind of healthy right?! It’s all about balance.
- (French Toast)
- 12 slices of French Bread, cut in 1- inch cubes
- 1 (8oz.) pkg. cream cheese, chilled and cut in 1- inch cubes
- 1 pt. fresh blueberries, rinsed and drained
- 12 large eggs
- 1/3 cup maple syrup
- 2 c. milk
- 1 T cinnamon
- (Butter Syrup)
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup buttermilk
- 1/2 tsp. baking soda
- 1/2 t vanilla
- couple of grinds of sea salt
- Grease a 9X1`3 inch baking pan
- Place half of bread cubes evenly in prepared pan.
- Scatter cream cheese cubes over bread and sprinkle on blueberries.
- Arrange remaining bread cubes over blueberries.
- In a large bowel combine eggs, syrup, milk, and cinnamon; whisk to blend. Pour evenly over bread mixture.
- Cover and chill overnight.
- Preheat oven to 350 degrees.
- Bake covered with foil for 40 minutes. remove foil and bake for an additional 30 minutes, or until puffed and golden brown.
- In a small saucepan, combine sugar, butter and buttermilk. Bring to a boil. Cool slightly then add baking soda, vanilla, and salt.
- Serve warm