Chef Scottie's Blueberry Cream Cheese French Toast Bake

  1. Spray9 x 13 pan with non-stick coating.
  2. Ina mixing bowl stir to coat:
    1. 1 1/2 cups blueberries
    2. 2tablespoons flour
  3. Tear6 slices of bread into bite size pieces and place on bottom of pan.
  4. Tear 8 ounces of creamcheese into small pieces and scatter on top of the bread cubes.
  5. Layerthe coated blueberries over the cream cheese.
  6. Tear6 more slices of bread into bite size pieces and cover the blueberries.
  7. Sprinkle 1/2 teaspoon cinnamon over top of bread pieces.
  8. Inlarge mixing bowl, add and combine;
    1. 1 1/2cups pasteurized liquid eggs
    2. 1 1/2cups reduced-fat milk
    3. 2tablespoons lemon juice
    4. 3/4cup pancake syrup
    5. 1/2cup melted butter
  9. {}{}{}{}{}Pour egg mixture evenly over bread.
  10. Pressthe bread down with a spatula to allow bread to soak up the{}{} {}{}eggmixture.
  11. Bakeat 350 degrees for 40-50 minutes or until done.
  12. Whilethe dish bakes, add and combine in a small sauce pan:
    1. 3/4cup sugar
    2. 1 1/2tablespoons cornstarch
    3. 3/4cup water
    4. 2teaspoons melted butter
    5. 3/4cup of blueberries
  13. Bringmixture to a boil over medium heat while stirring.{} Reduce heat{}{}{}{} to low and simmer for 4-6 minutes oruntil mixture is thick and{}{}{}{} blueberries have burst open.
  14. Pourthe mixture over the finished dish once you pull it out of the{}{}{} oven.{}Serve hot!


Can be madeahead of time if well wrapped and frozen. Keep in freezer for up to 3 months,then thaw and bake as directed.