There’s just something about warm French toast on a fall weekend morning that just warms the soul. And with this particular recipe, you’ll have smells of bubbly blueberries, nutmeg and cinnamon wafting through your kitchen.
Over the past decade this breakfast dish has come in handy for many family functions and holidays. I remember making it for the first time in 2009 when I lived and worked in Sioux Falls, South Dakota. Talk about a fail. It was truly a “recipe for disaster.” I completely undercooked it. There was still raw egg in the middle when I started to serve it to co-workers. I was horrified but learned my lesson to not always follow the recipe exactly and always double check to make sure the dish is fully baked.
Two years ago I made this tasty beast for Christmas morning. I baked it the night before and warmed it up in the morning. There was plenty of leftovers and I even froze a good portion… only to find it a year later in the back of my freezer. I don’t recommend that.
Hopefully my mistakes will lead to better baking successes for you in the kitchen.
- 1 loaf of white bread (no crusts)
- 1/2 loaf of French bread
- 6 cups of fresh/frozen blueberries
- 8 oz. cream cheese
- 1/2 cup of sour cream
- 1/2 cup sugar
- 1 tsp. vanilla
- 7 eggs
- 1 1/2 cups milk
- 1 1/2 cups half and half
- 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 cup powdered sugar
- Cut white bread into cubes and place into the bottom of a greased 9×13 pan. Put blueberries evenly over the bread.
- Microwave cream cheese in a bowl for 1 minute until softened. Then mix in 1/2 cup sour cream, 1/2 cup sugar, and 1 tsp. of vanilla. Spread mixture over blueberries.
- Cut french bread into 10- 1 inch slices over cream cheese mixture.
- In a bowl, beat eggs, mix in milk, half and half, cinnamon and nutmeg and pour over bread. This could get messy so I suggest putting a cookie sheet under your 9×13 pan.
- Bake at 350 for 1 hour covered with aluminum foil, then continue to bake uncovered for 15 minutes.
- It should be bubbling on the sides when you take it out. Be sure to cut into the middle to make sure all the egg has been cooked. Let it cool a bit before slicing.
- Sprinkle powdered sugar over the top before serving.
Do you have a special recipe you’ll like me to try? Send your suggestions to [email protected]. We’ll give it a taste and post the recipe online.