The long awaited Blueberry Cream Cheese French Toast recipe. This delight debuted last summer some time and only recently did I put it out in front of a group. I am still using up my blueberry jam that I made last September (from blueberries brought back from Michigan in July that thawed during the huricane – for anyone who really is into details). Is this the best use of luscious blueberry jam? Maybe. Lesser only to eating them with a spoon right from the jar.
Great for a brunch with something savory like a hearty omelet or some locally made sausages or apple smoked bacon, yum. This could really be considered dessert. I think I might call it bread pudding, though, if I served it for dessert. Make it just before you put it in the oven, or wrap it up and refrigerate it overnight for a no-hassle breakfast.
Blueberry Cream Cheese French Toast
1 loaf challah, brioche or baguette – stale works great
3 cups whole milk or 1/2 & 1/2
2 tsp vanilla
1/3-1/2 cup sugar
6 oz cream cheese
1 cup blueberry jam or preserves
powdered sugar for dusting
Cut the bread into bite sized cubes. Whisk together the eggs, milk, sugar and vanilla in a large bowl. Add the bread and toss with your hands until well combined. Grease a 9×13 casserole dish with butter.
Place about half of the bread in the casserole dish. Cut the cream cheese into cubes and distribute over the bread. Using a serving spoon, evenly distribute the jam in dollops over the cream cheese. Top with the remaining bread mixture. Butter a large piece of foil and cover the dish with the foil, butter side facing the bread. Wrap to seal.
Bake in a 350 degree oven for about 40 minutes, then uncover. Continue baking until the dish is evenly browned and the bread springs back when lightly touched in the center.
Cool slightly and dust with powdered sugar before serving.