Breakfast

Blueberry French Toast Bake

  • 1/2 cup Flour
  • 1 1/2 cups Milk
  • 1 tablespoon Sugar
  • 1/2 teaspoon Vanilla
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 6 Eggs
  • 10 slices French bread
  • 3 ounces Cream cheese
  • 1 cup Blueberries
  • 1/2 cup Nuts, chopped
  • ~ Powdered sugar
  • ~ Syrup - blueberry or maple

    • Generously grease a 2 1/2 quart casserole or 9 x 13 baking dish. Beat flour, milk, sugar, vanilla, salt, cinnamon and eggs in a large bowl until smooth.

    Stir in bread cubes until coated. Pour bread mixture into pan. Top evenly with cream cheese, blueberries (frozen or fresh) and nuts. Cover and refrigerate up to 24 hours.

    Heat oven to 400º. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powder sugar and serve with syrup.

    Yield: 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!