Whenever my kids have friends spend the night, they always request that I make this for them for breakfast. I know now that if we have a sleepover coming up to put these ingredients on the shopping list. I really don’t mind making it because it is effortless and cheap. It easily feeds everyone too, so nobody walks away from the table hungry! Check out what they are saying about this recipe over at All Recipes:
“YUM! I made this for Christmas morning for my in-laws. It turned out great.”
No matter who I make this for, it’s always a huge crowd pleaser.
Ingredients
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages Philadelphia cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons Argo cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon Land O’ Lakes butter
Instructions
Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
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Quick Tip: Use bakery-made Italian bread.
Thanks again to All Recipes for this easy and tasty recipe.