Today,we gonna making blueberry cream cheese french toast.
- Brioche Bread
- Cream Cheese
- Cup Of Fresh Blueberries
- 1/3 A Cup Of Honey
- Two Tablespoons of Cornstarch
- Maple syrup
1I am using brioche bread and you want about a pound if you can’t find brioche you can use just regular French bread the difference being brioche is more eggy and buttery. we are going to layer this into our buttered there we go rectangular baking dish turn it to the side so our recipe calls for two packages of cream cheese now I have just stuck these in the refrigerator right before I was ready to use it just to firm them up a little bit because we’re actually going to cube them so with my regular pair I’m going to come across.
2I’m cutting it into three long strips and cubing and I want to pick it up off my board right away so that it doesn’t become warm and stick first we are going to take that cubed brioche or French bread and we’re going to put a layer on the bottom of my buttered baking dish so try to get everything covered there and we are going to top it with our cubed cream cheese. we’re going to top this with the rest of our bread and then I have a little over a cup of fresh blueberries. we will cover this with our egg batter and then pop it into the oven you can actually make this overnight.
3We’re ready to whisk together our egg mixture here I’ve already cracked a dozen eggs and to that I’m going to add two cups of milk and I’m using whole milk for this recipe and then some vanilla and about 1/3 a cup of either honey or real maple syrup so when that goes and whisk it together so let’s go ahead and pour that egg mixture all over the top of our french toast bake now you want to give this a little bit of time to sit just so the bread can absorb all of this mixture.
4We’ll go so our french toast is going to bake covered for about 30 minutes and then we’ll pull it back out take the tinfoil off and back in it goes for about 25 more we are moving on to make our delicious blueberry sauce so in my sauce pan I’m going to add a cup of sugar into that two tablespoons of cornstarch and then with my hand Easter I’m going to whisk in some cold water so we are just going to let this mixture come up to a boil and then we will be ready to add our blueberries so my cornstarch water and sugar have just come up to a boil so to that I’m adding those blueberries and you just want to keep an eye on this stirring occasionally as all of those blueberries burst open and release all of that yummy goodness so you can see here that our blueberries have opened up and started to let out all those delicious juices.
5We’re going to drop our temperature down on the stove to low and let this hang out stirring occasionally while our french toast bakes in the oven so 30 minutes has gone by and we’re ready to take our Lumina moil off of our french toast Bay there we go and back into the oven that’s going to go for an additional 30 minutes so here we have our blueberry french toast baked hot out of the oven and that blueberry sauce to go right on top of it off.