Ingredients
Blueberry Cream Cheese Baked French Toast
- 9 eggs
- 4 1⁄2 cups 2% milk
- 10 cups canned blueberries, drained (reserve liquid for blueberry syrup)
- 3⁄4 cup light brown sugar
- 3 teaspoons vanilla extract
- 18 cups whole wheat bread, torn into pieces
Blueberry Syrup
- 3 1⁄2 cups blueberry juice
- 3 tablespoons lemon juice
- 1⁄4 cup cornstarch
Instructions
Blueberry Cream Cheese Baked French Toast
- Grease each hotel pan.
- Whisk the eggs, milk, canned blueberries, brown sugar, cinnamon, and vanilla in a large bowl. Set aside.
- In another large bowl, combine diced bread and cream cheese in a large bowl.
- Pour blueberry egg mixture over top the bread mixture and gently fold to combine.
- Split the mixture evenly into the greased hotel pans and cover with plastic wrap. Label and date the hotel pans then set in refrigerator overnight.
- Remove the hotel pans from the refrigerator and preheat oven to 350°F.
- Bake the French toast for 50 minutes or until the internal temperature is 190°F.
- Hot hold the overnight French toast at 135°F. Serve hot with blueberry syrup.
Blueberry Syrup
- Whisk blueberry juice, lemon juice, and cornstarch in a medium pot until cornstarch is completely dissolved.
- Heat blueberry mixture on medium heat, stirring continuously until liquid comes to a simmer.
- Simmer blueberry mixture, while stirring, for ~5 minutes to activate cornstarch. The mixture should thicken to a light nappe consistency.
- Remove blueberry syrup from heat and let cool to room temperature before using.