Friday, July 20, 2007

Baked Blueberry French Toast

When berries are ripe and plentiful, this is a true crowd pleaser. It holds its heat well on a buffet table and is just delicious.

12 slices white bread, cut into generous 1 inch cubes
12 oz cream cheese, cubed
1 cup blueberries (blackberries, peaches, raspberries, or any mix)
12 eggs
2 cups milk
1/3 cup honey
grated orange zest

Grease a 9X13 casserole dish
Put half of the bread cubes on the bottom
Half of the berries on top of the bread
Scatter with half of the cream cheese
zest of half of the orange
Repeat with the rest of the bread, berries, cream cheese and zest
Mix the eggs, milk and honey and pour over top
Place in the refrigerator overnight
Remove from the refrigerator, let stand at room temperature for 15 min to temper
Bake in a 350F oven for about an hour or until a knife comes out clean
Serve hot with blueberry sauce