There's nothing more lavish to me on a weekday morning than a bubbly sweet baked breakfast; something generally relegated to weekends and holidays. It seems the most royal of indulgences.
This morning I put an end to a fierce craving I've held back for almost two full weeks.
Blueberry Stuffed French Toast Bake, Worth Being Late for School.
1 pkg cream cheese [8 oz]
1 pint blueberries [fresh or frozen]
3 C milk
3 eggs
1/3 C maple syrup
1 tsp. vanilla
1 1/2 C sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
2 Tbs cornstarch
1 Tbs butter
Butter a 9x13 baking pan. Cut 10 slices of the bread into 3/4" cubes, reserve. Spread softened cream cheese over one side of the remaining 6 slices of bread, and arrange in pan cheese side up to cover the entire bottom surface. Spread remaining cream cheese to fill/seal all crevices between the bread. Sprinkle 1 generous cup of blueberries, and then top with bread cubes.
Whisk milk, eggs, syrup, vanilla and 1/4 cup of the sugar until well combined, and pour over bread. Cover and refrigerate overnight.
Preheat oven to 350ยบ. Mix 1/4 cup of sugar with nutmeg and cinnamon, and sprinkle over bread. Cover with foil and bake for 30 minutes. Remove foil, and bake for 25-30 additional minutes until top is golden brown, and a knife inserted in the center comes out clean.
In a small pot, mix cornstarch with 1 cup water, and add remaining sugar. Bring to a simmer on medium heat and cook until thick. Remove from heat, and stir in butter and remaining blueberries.
Pour blueberry glaze over individual servings.
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