Breakfast & Brunch
Overnight Blueberry-Lemon-Cream Cheese French Toast
Description
Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.
Ingredients:
- 1 package (8 oz) cream cheese, softened
- 6 tablespoons sugar
- 2 tablespoons grated lemon peel
- 10 slices (1/2 inch thick) challah
- 2 cups blueberries
- 8 eggs
- 2 cups whole milk
- 1 cup heavy whipping cream
Directions:
- Lightly butter 13 x 9-inch (3-quart) baking dish.
- In medium bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with electric mixer on medium speed until smooth and creamy. Generously spread mixture over 5 slices of the challah. Press a few blueberries onto cream cheese; place another slice challah on top of each to make cream cheese and blueberry sandwiches. Place 4 of the sandwiches in baking dish. Cut remaining sandwich into pieces to fill in any gaps between the ones already in the dish.
- In large bowl, beat eggs, remaining 3 tablespoons sugar, remaining 1 tablespoon lemon peel, the milk and cream with whisk. Pour mixture over challah in casserole; top with remaining blueberries. Cover with plastic wrap; refrigerate at least 1 hour but no longer than 12 hours.
- Take dish out of refrigerator about 30 minutes before baking to take the chill off. Heat oven to 350° F. Bake about 40 minutes or until puffed and golden. Cool on rack 15 minutes before serving.
