Blueberry French Toast

Phyllis Ketchmark recalls getting this Blueberry French Toast recipe from her daughter, Vickie Hollenback, five or six years ago.

“We love it,” she said. “Often when we have company, I prepare this one and a traditional egg and sausage bake, too. The original recipe calls for serving it with blueberry syrup. I like to put both maple and blueberry syrups on the table when I make it.”

Phyllis and her husband, Frank, have been members of Sacred Heart Parish in Wahkon, Minn., since 1982. This recipe is from Sacred Heart’s centennial cookbook. CJK

Blueberry French Toast

(Phyllis Ketchmark)

Photo courtesy of Nikki Rajala

1 loaf French bread

1 8 oz. pkg. cream cheese

1 cup blueberries

10 eggs, beaten

1/3 cup maple syrup

2 cups milk

Coat 9 x 13-inch pan with no-stick cooking spray.

Cut French bread into 1-inch cubes and place half in the prepared pan. Cube cream cheese and place evenly on top of the bread. Sprinkle with blueberries and then layer remaining bread on top. In a medium-sized bowl, beat eggs with syrup and milk. Pour evenly over ingredients in pan. Lightly grease a sheet of foil with no-stick cooking spray and cover the pan with it. Refrigerate overnight.

Preheat oven to 350° F. Bake covered (with foil) for 30 minutes, then uncover and bake an additional 30 minutes.  

Yield: 8 servings

A note from Phyllis: French bread is the secret to this recipe. It’s important to use it rather than another kind of bread. The original recipe called for a pound of French bread — I always use a large loaf.

A note from Carol: Preparing a “breakfast bake” makes so much sense for serving a larger number of overnight guests or friends and family who come for brunch. I like Phyllis’ idea of making both sweet and savory “bakes” for a feeding a crowd. It could help to make the hostess’ morning a lot less stressful…

Also on FFF: Kristi Anderson a shared a Chocolate-Peanut Butter Stuffed French Toast recipe February 26, 2011.