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Blueberry French Toast Bake
by Donna Rivera-Loudon

1/2-cup all-purpose flour

1 1/2 cups milk

1-tablespoon sugar

1/2-teaspoon vanilla

1/4 teaspoon salty

6 eggs

10 slices (1-inch thick) French bread, cut into 1-inch cubes

1 package (3 ounces) cream cheese, cut into 1/2-inch cubes

1-cup fresh or frozen blueberries

1/2 cup chopped nuts

Powdered sugar

Blueberry or maple syrup

Generously grease a 2 1/2 quart casserole or 9/13 baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and serve with syrup. Yield: 8 Servings

This recipe was developed by Chuck Robey

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