Mothers Day is just around the corner. If you’ve volunteered to host or bring a dish, this recipe is sure to get you rave reviews. It’s delicate and rich and super easy to make. The best part is that everything can be assembled the evening before. Just pop it in the oven and hour before serving. I love this type of dish since it frees up your time to enjoy the day and your company. We serve this as a brunch dish and have served it as a dinner dessert. For brunch we serve it with powdered sugar and maple syrup and for dessert it’s great topped with the blueberry sauce.
2 – 8oz packages cream cheese, room temperature
1/2 cup granulated sugar
2 tsp vanilla
1 tsp ground cinnamon
2 large eggs
1 1/2 cups milk
15-20 slices French bread sliced 3/4 – 1 inch thick
2 cups fresh blueberries
Powered sugar for serving
Mix cream cheese, granulated sugar, vanilla and cinnamon until well blended. Add eggs one at a time mixing until well blended. Add milk, blend thoroughly.
Place cut bread in large pan 1 slice deep. Pour one cup of blueberries over the bread and then pour cream cheese mixture evenly over the bread. Let sit for at least 30 minutes and bake or cover and refrigerate overnight.
Bake at 350 degrees for 40-50 minutes or until lightly golden brown.
Serve warm with powdered sugar and maple syrup or try the blueberry syrup below.
1 cup granulated sugar
2 Tbs cornstarch
1 cup water
1 Tbs butter
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.