Sunday, August 22, 2010

Baked Blueberry French Toast

This is a recipe from Don't Panic-Dinner's in the Freezer. It is really good, at least Andrew and I thought so. I am thinking of trying it again with a different fruit, maybe peaches.

Baked Blueberry French Toast
6 slices French bread*, cubed
8 oz package cream cheese**, cubed
1 21 oz can blueberry pie filling***, divided
6 large eggs
¼ C maple syrup
1 C milk
½ tsp cinnamon

Cooking day instructions:
Butter an 8x8 baking dish. Place half the bread cubes in prepared dish. Scatter cream cheese cubes over first layer of bread cubes. Spoon half the can of pie filling in dollops over top and complete layering with remaining bread cubes. In medium mixing bowl, combine eggs, maple syrup and milk. Whisk until well blended. Pour over existing layers. Spread remaining blueberry pie filling over top, then sprinkle with cinnamon. Freeze.

Serving day instructions:
Thaw completley. Preheat oven to 350 degrees. Cover baking dish with foil and bake covered for 30 minutes. Remove foil from dish and continue baking uncovered for an additional 30 minutes. Place in individual serving bowls and serve warm with maple syrup.

*I made my own french bread and I made it using 100% whole wheat.
**Cut up the cream cheese into really small cubes, that way you get smaller bites throughout the dish
***I made my own blueberry pie filling and then measured out 21-ish ounces.

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