Deep Dish Blueberry Vanilla French Toast
This recipe is from a gem of a cookbook, Fabulous Fairholme, and if you have company over this french toast is a must for your breakfast menu. I prefer fresh blueberries to frozen and pure maple syrup. Make it the night before and all you have to do is cook it in the morning.
Ingredients
- 2 loaves Italian bread
- 8 oz. pkg. cream cheese softened
- 1 ½ cups blueberries, fresh or frozen
- 12 eggs
- ¼ cup maple syrup
- 2 ½ cups light cream
- 1 Tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Grease a 9" x 13" baking dish with butter.
- Remove the ends from the bread loaves and cut loaves in half lengthwise.
- In a mixing bowl, blend 1 cup blueberries and cream cheese.
- Spread the cream cheese mixture on both sides of the bread and put halves together to form a sandwich.
- Cut loaves into 1" cubes and toss into baking dish.
- In a large mixing bowl whisk together eggs, maple syrup, cream, vanilla, and cinnamon.
- Pour egg mixture over the cubes.
- Press bread down gently to flatten. Sprinkle remaining blueberries over top.
- Cover and refrigerate overnight.
- Preheat oven to 350°.
- In the morning, bake at 350° for 55-60 minutes or until puffy and golden. Serve with maple syrup.