Ingredients:
Blueberry French Toast Bake
- 6 large eggs
- 1 cup milk
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- pinch nutmeg
- unsalted butter, as needed for buttering pan
- 6 cups cubed crustless white bread - 1/2" cubes
- 6 oz cream cheese - cut into 1/2" chunks
- 1/2 cup blueberries fresh or frozen
Balsamic Blueberry Sauce
- 2 cups frozen blueberries
- 1/2 cup sugar
- 6 Tbsp water, divided
- 1 Tbsp cornstarch
- 2 Tbsp J. Olive Co. Blueberry balsamic
- 1 tsp pure vanilla extract
Directions:
Blueberry French Toast Bake
- In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
- Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
Balsamic Blueberry Sauce
- In a medium sauce pan combine blueberries, sugar, and 4 Tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 Tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
Recipe and image courtesy of Compelled to Cook