Description
A delightful breakfast treat featuring creamy layers of cream cheese and fresh blueberries baked into a French toast casserole.
Ingredients
Scale
- 1 loaf French bread, cut into 2 cm cubes
- 8 large eggs
- 480 ml whole milk
- 120 ml heavy cream or half and half
- 50 g granulated sugar
- 110 g brown sugar, divided
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 225 g cream cheese, cut into 16 cubes
- 300 g fresh blueberries, washed and patted dry
- 65 g plain flour
- 110 g brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 115 g unsalted butter, cold and cut into small cubes
Instructions
- Preheat oven to 175°C. Grease a 23 x 33 cm baking dish with non-stick spray.
- Combine eggs, milk, heavy cream, granulated sugar, 110 g brown sugar, vanilla, cinnamon, and nutmeg in a large mixing bowl until well blended.
- Add the bread cubes to the egg mixture and toss thoroughly until the liquid is fully absorbed.
- Transfer half of the soaked bread mixture into the prepared baking dish. Scatter half the cream cheese pieces and half the blueberries evenly over the surface.
Notes
- This dish can be prepared the night before and refrigerated overnight for easier baking in the morning.
- Feel free to substitute or add other fruits as per your preference.
- Ensure the bread used is slightly stale for better absorption of the egg mixture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg