This is by far my favorite french toast recipe. I make it every Mother's Day and occasionally for a special Sunday morning breakfast. I have posted a recipe for it before, but I think we have finally perfected the recipe, and I wanted to update it. This recipe works perfectly baked ahead, and I have made it with gluten-free bread, and it has come out just as delicious...
~Ingredients~
12 slices thick, stale Italian bread (we used fresh that had been out on the counter for a couple hours)10 oz. whipped cream cheese
1/2 cup powdered sugar
Cinnamon
4 cups blueberries, separated into 2 cups each
12 eggs, beaten in blender
2 cups milk1 tsp. vanilla extract
1/2 cup real maple syrup
(a generous) 1 1/2 cups white sugar
2 tablespoons cornstarch
1 cup water
Lemon Juice
1 tablespoon butter
Slice the bread into about 1-inch slices. Arrange slices in a greased 9x13 pan.
In a small bowl, mix combine whipped cream cheese and powdered sugar
Spread bread with half of the cream cheese mixture.
Sprinkle lightly with cinnamon
Sprinkle with a generous 2 cups blueberries
Top with the rest of the bread slices. Spread the slices with remaining cream cheese mixture and sprinkle with cinnamon.
In a blender, combine the eggs, vanilla, maple syrup, and milk. Blend.
Pour egg mixture over bread slices. Cover and soak overnight or for at least a couple of hours. When ready to bake, preheat the oven to 350 degrees. Cover, and bake for 30 minutes. Uncover and bake 25-30 minutes until center is firm and top is lightly browned.
When I make this I often set it up Saturday morning, bake it Saturday night, and then I will pull it out of the oven and we will have a delicious breakfast for Sunday morning before church.
In a large saucepan, combine sugar, cornstarch, and water. Bring to a boil.
Add in remaining 2 cups blueberries. Simmer for 10-12 minutes or until blueberries burst. Add a dash of lemon juice. Remove from heat and stir in butter.
Top with warm blueberry sauce and whipped cream.
Enjoy!
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