Do Ahead Blueberry French Toast

Always a hit when I serve a crowd for brunch.

1 large loaf French Bread

3 eggs

1 Tbsp. sugar

1 tsp. vanilla extract

1 2/3 c. milk

1/3 c. all-purpose flour

6 Tbsp. brown sugar

1 tsp. cinnamon

½ stick cold butter, cut into chunks

3 oz. pkg. cream cheese, cut into small chunks

2 c. fresh blueberries

Very amply butter a 9x13 baking dish.

Cut the bread into 1” slices and place into the dish.

In a medium bowl, lightly beat the eggs. Then mix in sugar and vanilla, and finally the milk. Beat well. Pour over the bread, turning slices to coat both sides.

Cover with foil or plastic wrap and refrigerate overnight.

In the morning, turn the bread over in the baking dish.

Combine flour, brown sugar, cinnamon, and butter in a food processor or blender until the mixture resembles coarse crumbs.

Scatter the cream cheese chunks over the bread. Next evenly sprinkle on the flour mixture, and finally scatter the blueberries over all.

Bake for approx. 45 minutes in a preheated 350 oven.

Recipe created or adapted by Liz Talley, Urban Graze

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