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Blueberry French Toast Bake



  • 8 slices Day Old French Bread; 1 inch thick
  • 1 cup Blueberries
  • 8 oz. Cream Cheese
  • 12 Large Eggs
  • 1/2 tsp. Salt
  • 1/2 cup Vermont Maple Syrup


Arrange bread in lightly oiled 9x13 inch baking dish. Sprinkle with blueberries and cream cheese cubes.

In a large bowl, whisk together eggs, milk, salt and syrup and pour over bread. Cover and refrigerate overnight. Bring to room temperature before baking.

Preheat oven to 350. Bake, covered, for 30 minutes. Remove cover and bake until lightly browned on top, about 30 minutes longer. Serve with warm Vermont Maple Syrup.