Ingredients
- Cream Cheese Mixture:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract (split use)
- 1 cup blueberries
- Bread Layers:
- 2 loaves cubed French bread (day-old or slightly stale)
- Egg Mixture:
- 2 cups milk
- 8 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup blueberries (for topping)
Instructions
- Make the Cream Cheese Mixture: Beat cream cheese, powdered sugar, 2 tbsp milk, and 1 tsp vanilla until smooth. Gently fold in 1 cup blueberries.
- Assemble: Grease a 10×14-inch baking dish. Add half the cubed bread. Spread cream cheese mixture evenly. Top with remaining bread cubes.
- Egg Mixture: Whisk milk, eggs, cinnamon, nutmeg, and 1 tsp vanilla. Pour over bread layers. Press gently to soak. Top with remaining 1 cup blueberries.
- Chill: Cover tightly and refrigerate overnight (at least 8 hours).
- Bake: Remove from fridge and rest at room temp for 30–60 minutes. Bake at 375°F covered for 45 minutes. Uncover and bake another 30 minutes until golden and set.
- Serve: Let cool slightly before slicing. Optionally drizzle with icing or maple syrup before serving.
Notes
- Use challah, brioche, or Texas toast for variation.
- Substitute mascarpone or ricotta for cream cheese.
- Try mixed berries or raspberries instead of blueberries.
- Add a dash of cardamom or ginger for a spiced twist.
- Top with powdered sugar glaze or cream cheese icing for extra sweetness.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 165mg
