Blueberry French Toast Bake - Recipe from Price Chopper
Blueberry French Toast Bake
This Blueberry French Toast Bake is a crowd-pleasing brunch favorite layered with rich flavor. Cubes of bread are soaked in a cinnamon-kissed custard, dotted with creamy pockets of sweetened cream cheese, and baked until golden. Finished with a warm homemade blueberry sauce, it’s a comforting, make-ahead dish perfect for holidays and weekend gatherings.
This Blueberry French Toast Bake is a crowd-pleasing brunch favorite layered with rich flavor. Cubes of bread are soaked in a cinnamon-kissed custard, dotted with creamy pockets of sweetened cream cheese, and baked until golden. Finished with a warm homemade blueberry sauce, it’s a comforting, make-ahead dish perfect for holidays and weekend gatherings.
- In large bowl, whisk eggs; whisk in half and half, syrup, lemon zest, cinnamon and almond extract.
- In 13 x 9-inch baking dish, spread half the bread; top with cream cheese, half the blueberries and remaining bread. Pour egg mixture over bread mixture; press down gently with back of spoon to submerge bread. Cover with aluminum foil; refrigerate overnight.
- Remove French toast from refrigerator and let stand 30 minutes; preheat oven to 350°. Bake French toast, covered, 30 minutes; uncover and bake 30 minutes or until top is golden brown.
- In medium saucepan, whisk brown sugar, cornstarch and 1 cup water; heat to a boil over medium-high heat. Cook 2 minutes or until mixture starts to thicken, whisking constantly. Reduce heat to medium-low; stir in remaining blueberries and cook 4 minutes or until blueberries burst. Remove from heat; stir in lemon juice and butter. Pour blueberry mixture over French toast; let stand 10 minutes before serving. Makes about 15 cups.
