This baked french toast is perfect for a slow morning
You can assemble it the night before and bake it in the morning.
The house will smell amazing as it bakes.
Baked French Toast with Blueberries and Cream
1 (12 ounce) day-old baguette, cut into 1/2-inch cubes (I used marble rye)
1 1/2 - 2 cups blueberries, divided
12 ounces (about 1 1/3 bricks) cream cheese, softened
1/2 cup sugar, honey, or maple syrup
1 lemon, zested (optional)
1 cup sour cream or yogurt
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
2/3 cup milk
Maple syrup, for topping
Place bread cubes in a greased 9- x 13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish.
In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, lemon zest, sour cream, vanilla and cinnamon. Gradually add milk until blended.
Pour over bread.
(If you are making this the night before, cover and chill overnight or up to 24 hours. Remove from refrigerator 30 minutes before baking.)
Cover with foil and bake at 350ºF about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired.