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Blueberry Cream Cheese French Toast

BT Toronto | posted Monday, Mar 28th, 2016

bLUEBERRY FRENCH TOAST

Makes: 12 servings

Ingredients

  • 12 slices bakery-style cinnamon or egg bread
  • 3 tbsp (45 mL) unsalted butter, softened
  • 4 cups (1 L) frozen wild blueberries
  • 1 tbsp (15 mL) cornstarch
  • 250 g package cream cheese, diced
  • eggs
  • 1 1/2 cups (375 mL) half-and-half (10% m.f.) cream
  • 1/2 cup (125 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) cornflakes, crushed
  • icing sugar (optional)

Directions

  1. Butter one side of each bread slice. Place half of the bread slices into a 13 x 9 in (3 L) baking dish, butter-side down. Stir cornstarch into blueberries and sprinkle over bread slices. Dot with cream cheese and top with remaining bread slices, butter-side down, to allow egg to soak into the bread.
  2. In a large bowl, whisk together, eggs, cream, sugar and vanilla until well combined. Pour over bread and cover with plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.
  3. Uncover. Using a spatula, press bread down gently. Sprinkle with cornflakes and bake in the centre of a preheated 375°F (190°C) oven for about 45 minutes, or until knife inserted in centre comes out clean. Let stand 5 minutes before serving. Dust with icing sugar if desired.
  4. In a serving: 372 calories, 10 g protein, 18 g fat, 43 g carbs, 3 g dietary fibre, 106 mg calcium, 3 mg iron, 54 mcg folate, 356 mg sodium, 140 mg cholesterol
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