Blueberry French Toast Bake: Breakfast-Brunch
Prep time:15 Minutes
8 Slices French Bread (day old) 1 inch thick
1 cup Blueberries
8 oz Cream Cheese
1 dozen Large Eggs
2 cups Milk
1/2 teaspoon Salt
1/2 cup Vermont Maple Syrup
Arrange bread in a lightly sprayed or oiled 9x13 inch baking dish. Sprinkle with blueberries and cream cheese cubes.
In a large bowl, whisk together eggs, milk, salt and syrup. Pour evenly over bread. Cover and refrigerate for several hours (preferably overnight). Bring to room temperature before baking.
Preheat oven to 350. Bake covered for 30 minutes. Remove cover and bake until lightly browned on top (about 30 minutes longer). Serve with Vermont Maple Syrup.
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