Blueberry Cream Cheese French Toast Bake
Slightly toasted on top, soft in the middle and each bite bursting with fluffy cream cheese and warm exploding blueberries - this french toast bake is perfect for the holidays because you can make it overnight!
Ingredients
- 1 loaf white French bread or sandwich bread (approximately 1 pound, cut into cubes)
- 1 250g (8oz) brick of PHILADELPHIA Original Cream Cheese (frozen for 15 minutes, then cut into small cubes)
- 1 cup fresh blueberries
- 6 large eggs
- 3 cups 2% milk
- 1 tsp vanilla
- 1 tsp cinnamon
- butter, to grease your dish
Instructions
-
Lightly grease a 9x13" (or other 3-quart casserole) dish with butter, and arrange bread cubes in an even layer in the dish.
-
Tuck PHILADELPHIA Original Cream Cheese cubes amongst the bread cubes, then scatter blueberries over top. Set aside.
-
In a large bowl, whisk together the eggs, milk, vanilla extract, and cinnamon. Pour egg mixture into the casserole dish and over top of the bread, making sure to soak all bread cubes.
-
Let the french toast bake soak for at least 15 minutes at room temperature or cover with saran wrap and place in the fridge overnight.
-
When you're ready to bake, preheat oven to 375 degrees Fahrenheit. Bake for 40-45 minutes or until a knife inserted into the centre of the casserole causes no liquid to spill into the crack. The casserole should be moist, but no longer liquidy.
-
Serve warm with a drizzle of maple syrup.
Recipe Notes
Once assembled, the french toast bake can either be soaked for at least 15 minutes at room temperature, or covered with saran wrap and placed in your fridge overnight to soak. In the morning, simply preheat your oven, remove saran wrap, and bake!