"Berry Good" French Toast Bake

Easy does it! You can make this blueberry munch the night before you serve breakfast or brunch.

"Berry Good" French Toast Bake

GoldMedalRecipe by GoldMedal

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15 minutes

40 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 315
  • 15g
    (Saturated Fat 5g)
  • 170mg
  • 360mg
  • 30g
    (Dietary Fiber 2g)
  • 12g
  • Percent Daily Value*
  • 8%
  • 2%
  • 10%
  • 10%
  • Exchanges
  • 2
  • 1
  • 1
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Purchasing

    Hunting for blueberries? Look for plump, firm berries that are bluish black with a hint of silvery gray.

  • Storage tip

    Blueberries are best when you store them in a moistureproof container (if possible, in a single layer) in the refrigerator no longer than 5 days. Wash and dry the berries with paper towels just before you use them.

Ingredients

  • 1/2  cup Gold Medal® all-purpose flour
  • 1 1/2  cups milk
  • 1  tablespoon sugar
  • 1/2  teaspoon vanilla
  • 1/4  teaspoon salt
  • 6  eggs
  • 10  slices French bread, 1 inch thick, cut into 1-inch cubes
  • 1  package (3 ounces) cream cheese, cut into 1/2-inch cubes
  • 1  cup fresh or frozen (thawed) blueberries
  • 1/2  cup chopped nuts
  • Powdered sugar, if desired
  • Blueberry or maple syrup, if desired

Directions

  1. 1Generously grease 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated.
  2. 2Pour bread mixture into casserole. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  3. 3Heat oven to 400°F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

Categories: Course, Breads, Pancakes & Waffles, Quick Breads, Breakfast, Pancakes & Waffles

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