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Recipe for Baked Blueberry French Toast

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This wonderful brunch dish can be easily prepared the night before your guests arrive. If you use frozen blueberries, there is no need to thaw them before adding them to the recipe. Serve with additional fresh blueberries and warm maple syrup.

Yield: 1, 9×13 pan

Ingredients :

1 loaf crusty French or Italian Bread cut into ½ inch pieces

12 ounces Neufchatel or Cream Cheese

8 large eggs, beaten

1/3 cup maple syrup

½ cup sour cream

½ cup blueberry yogurt

½ cup milk ½ teaspoon cinnamon

1 teaspoons vanilla extract

1 ½ cups fresh or frozen blueberries (extra for garnish, if desired)

Directions:

· Preheat the oven to 350 degrees. Grease a 9×13 pan and cut the bread into ½ inch squares.

· Process the Neufchatel, eggs and maple syrup in a food processor until smooth. Add the sour cream, yogurt, milk, cinnamon and vanilla. Process until smooth.

· Place ½ the bread in the pan in a single layer. Sprinkle on ½ of the blueberries. Pour on ½ of the cream mixture, pressing bread so the liquid is absorbed.

· Repeat with bread, blueberries and cream mixture. If it does not seem moist enough, add a bit more milk to the top and sprinkle with sugar.

· Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for 30 minutes more, until the bread is well set, puffy and lightly browned. Cover and let set 10 minutes before cutting. Serve with maple syrup.

*If made the night before, remove the pan from the refrigerator 30 minutes prior to baking.*

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01.28.2008 Category Brunch