Blueberry Cream Cheese French Toast

By devogirl

Blueberries are in season now and one of Kenya's new obsessions is cream cheese, so I decided to put it all together for this delicious breakfast recipe. Even better, you can prepare the dish up to 24 hours in advance, refrigerate, then pop it in the oven when you're ready to bake it for a elegant but easy morning treat.

Ingredients

• 1 1/4 cup milk
• 3 large eggs
• 2 teaspoons vanilla
• 2 tablespoons honey or agave
• 1/2 loaf (4 cups) french bread, fresh or day old, cut into cubes
• 4 ounces cream cheese, cut into cubes (half a stick)
• 1/2 cup blueberries
• butter for greasing pan

Details

Servings 6
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

1. In a large bowl, whisk milk, eggs, vanilla and honey or agave.

2. Add the bread cubes and toss with the liquid mixture. Set aside for 10 minutes.

3. Add the cream cheese and blueberries and mix gently to combine.

4. Place in a buttered 8×8 inch baking dish or individual buttered 6 oz ramekins.

5. At this point you can refrigerate for up to 12 hours to bake in the morning or continue on with step 6 and 7.

6. Preheat oven to 350 degrees.

7. Cover the dish with foil that has been greased with butter or oil, greased side down. If using the 8×8 inch dish, bake for 25 minutes covered and 20-25 minutes uncovered. If using individual 6 oz. ramekins bake for 20 minutes covered and 15 minutes uncovered.

8. Top with desired accompaniments and serve.