Name: Blueberry Cream Cheese French Toast
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.25 cups milk; 3 eggs; 2 teaspoons vanilla; 2 tablespoons honey or agave; 0.5 loaves french bread; 4 ounces cream cheese; 0.5 cup blueberries; butter

Blueberry Cream Cheese French Toast cover

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Blueberry Cream Cheese French Toast

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Ingredients

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Instructions

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Instructions

In a large bowl, whisk milk, eggs, vanilla and honey or agave.

Add the bread cubes and toss with the liquid mixture. Set aside for 10 minutes.

Add the cream cheese and blueberries and mix gently to combine.

Place in a buttered 8 × 8 inch baking dish or 6 individual buttered 6 oz ramekins.

At this point you can refrigerate for up to 12 hours to bake in the morning or continue on with step 6 and 7.

Preheat oven to 350 degrees.

Cover the dish with foil that has been greased with butter or oil, greased side down. If using the 8×8 inch dish, bake for 25 minutes covered and 20-25 minutes uncovered. If using individual 6 oz. ramekins bake for 20 minutes covered and 15 minutes uncovered.

Top with desired accompaniments and serve.

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Tips & Tricks (5)

Day-Old Bread is Essential 🍞
Use day-old or slightly stale French bread instead of fresh—it absorbs the custard mixture evenly without becoming mushy or falling apart during baking.
Cream Cheese Softening Trick 🧈
Cut cream cheese into small cubes and let them sit at room temperature for 15 minutes before spreading, ensuring smooth, even distribution between bread layers without tearing.
Overnight Soaking Method ⏰
Prepare the assembled French toast the night before and refrigerate—this allows the bread to fully absorb the egg custard, resulting in a creamy, custardy interior with better texture.
Blueberry Burst Prevention 💙
Toss fresh blueberries lightly in cornstarch before adding to the dish to prevent them from releasing excess moisture and bleeding into the custard, keeping colors vibrant.
Golden Crust Finishing 🍯
Drizzle honey or agave over the top 10 minutes before the end of baking rather than at the start to create a caramelized, glossy crust without burning.