Blueberry Stuffed French Toast Bake
All the custardy deliciousness of a bread pudding, swirled with sweetened cream cheese and tart blueberries, topped with a buttery crumble… *cue choir of angels*
Sure to be a hit at your next brunch, this dish is perfect for a crowd. And the best part of all? You can whip up all the components of this dish the night before, giving you plenty of time in the morning to fry up some bacon and, of course, brew a fresh pot of your favorite Cameron’s Coffee!
FOR THE TOAST:
- 1 challah, sourdough, or French loaf of bread
- 8 eggs
- 2 cups whole milk
- 1/4 cup heavy cream/ half & half
- ½ cup sugar
- ¼ cup maple syrup
- 2 tbsp vanilla
- 1 cup blueberries
- 8oz cream cheese
- 2 tbsp powdered sugar
- Dash of vanilla
FOR THE TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into pieces
- Slice or rip up your bread. Chunks should be about 1 inch or less in size.
- Mix together your cream cheese, powdered sugar, and vanilla; set aside.
- Mix together your custard ingredients: milk, cream, sugar, syrup, vanilla; set aside.
- Time for assembly! First, put down a layer of bread. Then top the bread with spoonfuls of cream cheese mixture and half of your blueberries. Throw in the rest of your bread and top with the remaining blueberries.
- Pour custard mixture evenly over everything. Try your best to make sure all the bread on your top layer has some custard poured on it.
- Cover & refrigerate overnight! You can bake this dish right away, but the longer it sits the better it gits! (Southern accent applied for rhyming purposes.)
- Mix together all your topping ingredients until crumbly, then store in a Ziplock overnight along with your French toast.
- When you’re ready to bake your French toast, sprinkle the topping evenly over the top and pop into the oven at 350 degrees. Bake for 45 minutes to an hour, depending on how soft/firm you like it!
Let us know how your recipe turns out!