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
- 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
- Lightly grease a baking dish approximately 8 x 8 inches. (My dish was 7 x 10.)
- 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.
- In a large bowl, mix the eggs, milk, cream, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- 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.