Blueberry Cream Cheese Baked French Toast with Blueberry Syrup

Canned blueberries are tossed with cubed whole wheat bread, cream cheese, and an egg batter made with milk, cinnamon, and vanilla, then chilled overnight to set and baked when ready. The perfect breakfast to feed one or many, served with a drizzle of blueberry syrup.

Servings & Time

Ingredients

Blueberry Cream Cheese Baked French Toast

9 eggs

4 1/2 cups 2% milk

10 cups canned blueberries, drained (reserve liquid for blueberry syrup)

3/4 cup light brown sugar

3 teaspoons vanilla extract

18 cups whole wheat bread, torn into pieces

Blueberry Syrup

3 1/2 cups blueberry juice

3 tablespoons lemon juice

1/4 cup cornstarch

Preparation

Instructions

Grease each hotel pan.
Whisk the eggs, milk, canned blueberries, brown sugar, cinnamon, and vanilla in a large bowl. Set aside.
In another large bowl, combine diced bread and cream cheese in a large bowl.
Pour blueberry egg mixture over top the bread mixture and gently fold to combine.
Split the mixture evenly into the greased hotel pans and cover with plastic wrap. Label and date the hotel pans then set in refrigerator overnight.
Remove the hotel pans from the refrigerator and preheat oven to 350°F.
Bake the French toast for 50 minutes or until the internal temperature is 190°F.
Hot hold the overnight French toast at 135°F. Serve hot with blueberry syrup.

Blueberry Syrup

Whisk blueberry juice, lemon juice, and cornstarch in a medium pot until cornstarch is completely dissolved.
Heat blueberry mixture on medium heat, stirring continuously until liquid comes to a simmer.
Simmer blueberry mixture, while stirring, for ~5 minutes to activate cornstarch. The mixture should thicken to a light nappe consistency.
Remove blueberry syrup from heat and let cool to room temperature before using.

Notes

Frozen blueberries can be substituted in place of canned blueberries. Syrup would then be made with blueberry juice.