This delicious, nuts-free blueberry french toast is the perfect brunch, snack or breakfast. Made from a loaf of bread, cream cheese, blueberries and eggs mixed with whole milk and maple syrup it’s sure to delight.
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | gluten | lactose | eggs | soy |
⏱ 1512 mins – easy
🍽 12 servings – 296 kcal per serving
| Serving
171g |
Fat
14g |
Sat. fat
6g |
Sodium
313mg |
| Carbs
29g |
Fibers
3g |
Sugars
15g |
Proteins
12g |
INGREDIENTS
- 1 tbsp butter
- 14 oz loaf of bread
- 8 oz cream cheese
- 1 cup blueberries
- 12 eggs
- 2 cups whole milk
- ½ cup maple syrup
- ½ tsp ground cinnamon
TOOLS
- 1 knife
- 1 glass baking dish
- 12 plates
- 1 refrigerator
- 1 oven
- 1 foil
- 1 bowl
- 1 whisk
STEPS
Cut the loaf of bread into cubes.
Grease a glass baking dish with butter. Transfer half of the bread cubes to the dish and spread cream cheese to it. Scatter blueberries and the rest of the bread.
Crack eggs in a bowl and whisk. Add ground cinnamon, a quarter cup of maple syrup, and whole milk to the bowl. Whisk the mixture to get an egg mixture.
Drizzle the egg mixture to the glass baking dish, cover with foil, and chill in the refrigerator for 24 hours. Then, take the glass baking dish out of the refrigerator.
Preheat the oven to 350°F for 12-15 minutes.
Put a glass baking dish in the oven and bake for 30 minutes.
Take the glass baking dish out of the oven and remove the foil.
Cut the blueberry french toast into slices.
Transfer the sliced blueberry french toast to a plate and drizzle a quarter cup of maple syrup over it.
It’s ready to be served !
