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Blueberry Cream Cheese French Toast

July 1, 2009

When Chloe was born, a friend sent us a gorgeous cheese plate with all types of incredible cheeses and fresh French baguettes. The two of us couldn't possibly go through all of that cheese and bread on our own, so I refrigerated the cheese and cut the bread into cubes to dry out for another use (I'm way too frugal for my own good!). I hate waste. For example, I hate when I have to buy a loaf of bread and only wind up using half, so I have to come up with recipes that I can use before the bread goes bad. Recipes like blueberry cream cheese french toast are a perfect use for day old bread.

Blueberries are in season now and one of Kenya's new obsessions is cream cheese, so I decided to put it all together for this delicious breakfast recipe. Even better, you can prepare the dish up to 24 hours in advance, refrigerate, then pop it in the oven when you're ready to bake it for a elegant but easy morning treat.

When I pulled this out of the oven, my family’s eyes lit up! Also it made me happy to be using ingredients that otherwise would have gone to waste.

Blueberry Cream Cheese French Toast  (Makes 6 Servings)

  • Prep Time:10 minutes,
  • Cook Time: 40 minutes,
  • Total Time: 50 minutes,

Ingredients

  • 1 1/4 cup milk
  • 3 large eggs
  • 2 teaspoons vanilla
  • 2 tablespoons honey or agave
  • 1/2 loaf (4 cups) french bread, fresh or day old, cut into cubes
  • 4 ounces cream cheese, cut into cubes (half a stick)
  • 1/2 cup blueberries
  • butter for greasing pan

Preparation

  1. 1. In a large bowl, whisk milk, eggs, vanilla and honey or agave.
  2. 2. Add the bread cubes and toss with the liquid mixture. Set aside for 10 minutes.
  3. 3. Add the cream cheese and blueberries and mix gently to combine.
  4. 4. Place in a buttered 8×8 inch baking dish or individual buttered 6 oz ramekins.
  5. 5. At this point you can refrigerate for up to 12 hours to bake in the morning or continue on with step 6 and 7.
  6. 6. Preheat oven to 350 degrees.
  7. 7. Cover the dish with foil that has been greased with butter or oil, greased side down. If using the 8×8 inch dish, bake for 25 minutes covered and 20-25 minutes uncovered. If using individual 6 oz. ramekins bake for 20 minutes covered and 15 minutes uncovered.
  8. 8. Top with desired accompaniments and serve.

Accompaniments: Maple syrup or honey

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Comments






  1. Amy

    July 12, 2012 at 7:26 pm

    Can this be frozen at any point for future quick use?

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  4. Kristen

    November 26, 2011 at 5:00 pm

    Can you make this and cook it and then give it to someone and have them just reheat it … thinking of making it a holiday hostess gift but it would soak too long if i dont cook it cause they probably wont use it till the next morning

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  6. BrittanyBarrett

    May 21, 2011 at 9:29 am

    how long do you have to soak bread i it’s whole wheat and off the shelf?

  7. Tanya

    May 3, 2011 at 8:16 am

    I heard you on Today show yesterday, nonetheless, I am making this for a larger group for Sunday. If I double the ingredients and bake in a 9×13, would you suggest increasing the cook time? By how much? Thanks!

  8. Tabitha

    May 2, 2011 at 5:39 pm

    Looks yummy…..But I don’t suppose it could be made without eggs could it? Maybe with silken tofu….hmm…I’ll have to try.

    • catherine

      May 2, 2011 at 6:35 pm

      The egg is the binder in this recipe so I am afraid that you will need it. I have not tested it with tofu though, you can give it a try and let me know how it turns out.

  9. Amber

    May 2, 2011 at 3:26 pm

    I tried this a few weekends ago hoping I could use it when I had company in town and it was a total bust. Not even close to appetizing. I followed your recipe to a “T” and not sure what happened. It sat over night in the fridge. It looked amazing, but like I said didnt taste that way. What should I do differently Ive made tons of other things from your website and they all turned out great, this was my one flop. Please help:)

    • catherine

      May 2, 2011 at 6:36 pm

      So sorry to hear that, we added some things in to the recipe, we top the french toast with Maple syrup which brings out the flavors and is amazing. Did you use any type of syrup with this?

  10. Darlene

    April 17, 2011 at 4:04 pm

    would whipped cream cheese work and, if so, how much would I use?

  11. Burt Defilippo

    February 8, 2011 at 9:49 pm

    Oh my goodness! an incredible article dude. Thank you Nevertheless I am experiencing issue with ur rss . Don’t know why Unable to subscribe to it. Is there anybody getting equivalent rss downside? Anyone who is aware of kindly respond. Thnkx

  12. Keiko

    October 4, 2010 at 11:10 pm

    I don’t have any blueberries right now but have plenty of apples, pears, and peaches – would any of these work? Any tips? Thank you!!!

    • catherine

      October 6, 2010 at 2:25 pm

      Cut up fruit into bite size pieces would be great! Apples,, pears, peaches, strawberries – yum!

  13. Mama to Boys

    September 27, 2010 at 11:05 pm

    Thanks for responding! That probably was the problem b/c I used a smaller casserole type of dish and they weren’t in a single layer. I followed your cooking times covered, then uncovered AND still had to leave it in a little longer. As I cooked it longer, the consistency did get better, but still pretty soft. I’m gonna have to try again!

  14. Mama to Boys

    September 24, 2010 at 11:07 am

    When you tossed the bread in the liquid mixture, did you have extra liquid or the bread soaked up all the mixture? I made this and I want to like it, but mine was soggy. I’m trying to figure out what I did wrong or if the consistency is supposed to be that way. I didn’t refrigerate overnight and I had a whole grain ‘Texas toast’ type of bread. My boys liked it =), but it sort of reminded me of a bread pudding rather than french toast. Any ideas of what could have happened?

    • catherine

      September 27, 2010 at 2:03 pm

      They may have been undercooked – how long did you cook them?

  15. Barbara

    August 16, 2010 at 10:56 am

    my 18 months old likes both cream cheese and blueberries, will try this. only… what could I use instead of agave? I live in Sweden and I have never seen that ingredient here…

    • catherine

      August 16, 2010 at 12:28 pm

      You can use Honey :)

  16. Melissa

    March 4, 2010 at 8:52 pm

    Wow, my six year old is a blueberry and cream cheese fiend (he usually asks for cream cheese and blueberry jam sandwiches or bagels, and nothing else will do). Will definitely try this for him this weekend. Hoping to get a whole grain in there; have you tried other breads with more fiber/whole grain?

    • catherine

      May 4, 2010 at 2:40 pm

      yes i have, they totally work, the more dense bread is though, the longer you have to soak it.

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