Blueberry French toast made from leftover challah bread makes for a gourmet breakfast. Thick slices of apple-smoked bacon and freshly brewed cups of espresso roast coffee rounded out this Spring Break breakfast.

Overnight French Toast with Blueberries

Ingredients

• 6 slices day-old (or older) challah, cut into 1 inch cubes (other brioche-style breads can be substituted)
• 1/2 (8 ounce) package cream cheese
• 1/2 cup fresh blueberries (or dried blueberries soaked in hot water for five minutes)
• 4 eggs, beaten
• 1/2 cup milk (I used soy milk)
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup

1. Lightly grease a baking dish approximately 8 x 8 inches. (My dish was 7 x 10.)
2. Spread cream cheese on top of bread slices. Cut slices into 1-inch cubes. Arrange the bread cubes in the dish. Sprinkle with 1 cup blueberries.
3. In a large bowl, mix the eggs, milk, cream, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
4. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
5. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

I opted to sprinkle chopped pecans onto the French toast during the last 10 minutes of baking. The French toast is not overly sweet, which is what I was going for. You could mix in confectioner’s sugar with the cream cheese for a sweeter version. Cinnamon would also be a nice addition.