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Blueberry French Toast Bake

Total Time: 1 hour 25 minutes plus chilling and standing • Serves: 15


12 Schnucks large eggs
2 cups Schnucks half-and-half
1/3 cup Schnucks pure maple syrup
1 tablespoon lemon zest
2 teaspoons Schnucks ground cinnamon
1-1/2 teaspoons almond extract
2/3 (16-ounce) loaf day-old sourdough or French bread, cut into 1-inch cubes (about 10 cups)
2 packages (8 ounces each) Schnucks cream cheese, cut into cubes
2 packages (6 ounces each) Driscoll’s® blueberries, divided (about 2 cups)
1 cup lightly packed Schnucks brown sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon Schnucks unsalted butter


In large bowl, beat eggs; whisk in half-and-half, syrup, lemon zest, cinnamon and almond extract.

In 13 x 9-inch baking dish, evenly spread half the bread. Evenly top bread with cream cheese and half the blueberries; top with remaining bread. Pour egg mixture over bread mixture; press down gently with back of spoon to submerge bread. Cover with aluminum foil and refrigerate overnight.

Preheat oven to 350°F; remove French toast from refrigerator and let stand 30 minutes. Bake French toast, covered, 30 minutes; uncover and bake 30 minutes longer or until top is golden brown.

Meanwhile, in medium saucepan, whisk together brown sugar, water and cornstarch; heat to boiling over medium-high heat. Cook 2 minutes or until mixture starts to thicken, whisking constantly. Reduce heat to medium-low. Stir in remaining blueberries; cook 4 minutes or until blueberries burst. Remove from heat; stir in lemon juice and butter. Pour blueberry mixture over French toast. Let stand 10 minutes before serving.

Each serving: about 342 calories, 17g total fat (10 g saturated), 195 mg cholesterol, 274 mg sodium, 33 g carbohydrate, 1 g fiber, 18 g sugars, 10 g protein

Cook’s Wisdom
Frozen blueberries can be substituted for fresh; do not thaw before using.