I love baked French toast and there are so many kinds out there. I tried this one a few weeks ago and I actually made half the recipe since it was just Mr. Meat Eater and I so the recipe works perfectly if you need to cut it in half.
I always use challah bread for my baked French toast. I like it because it’s a bit sweet and dense so it’s perfect for French toast. If you can’t find challah, Hawaiian sweet bread or French bread would work just as well.
If I am having the casserole for dinner, I put it together the first thing in the morning and refrigerate until cooking time. The blueberry sauce in this recipe, can be made in the morning, refrigerated, and reheated for dinner.
Just out of the oven ~
Blueberry Cream Cheese French Toast with Blueberry Sauce
12 slices bread with crusts trimmed
2 (8 oz) pkgs cream cheese, softened and cut into 1″ cubes
1 cup fresh or frozen blueberries ~ I used frozen wild blueberries
12 large eggs
2 cups milk
1/3 cup honey
Cut the bread into 1″ cubes and place half the cubes in a lightly greased 13×9 baking dish. Top with all the cream cheese cubes. Cover with the rest of the bread cubes and the 1 cup blueberries.
Whisk together the eggs, milk and honey and pour over the bread/cream cheese cubes.
Cover and chill in the refrigerator for 8 hours or overnight. Let stand at room temperature for 30 minutes before baking.
Bake, covered, at 350º for 30 minutes. Uncover and bake 20-30 more minutes or until set in the middle.
Serve with warm blueberry sauce.
1 cup sugar
2 tbsps cornstarch
1 cup water
1 cup fresh or frozen blueberries
1/2 tsp cinnamon
1 tbsp butter
Combine sugar and cornstarch in a medium saucepan. Add 1 cup water and bring to a boil. Boil, stirring constantly, for 3 minutes. Add berries and cinnamon. Reduce heat and simmer 8-10 minutes or until berries pop. Stir in butter.
French toast makes 8 servings.
Adapted from Victorian Thymes and Pleasures