This blueberry cream cheese French toast is a make-ahead dish perfect for a crowd. It stays crisp outside, with a tender, blueberry- and cream-cheese-filled centre. The kids will go back for more if the adults don't eat it all first!
12 slices bakery-style cinnamon or egg bread
3 tbsp unsalted butter, softened
4 cups frozen wild blueberries
1 tbsp cornstarch
250 g package cream cheese, diced
1 1/2 cups 10% cream
1/2 cup granulated sugar
1 tsp vanilla
2 cups cornflakes, crushed
icing sugar, optional
Butter one side of each bread slice. Place half of the bread slices into a 13 x 9 in (3 L) baking dish, butter-side down. Stir cornstarch into blueberries and sprinkle over bread slices. Dot with cream cheese and top with remaining bread slices, butter-side down, to allow egg to soak into the bread.
In a large bowl, whisk together, eggs, cream, sugar and vanilla until well combined. Pour over bread and cover with plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.
Uncover. Using a spatula, press bread down gently. Sprinkle with cornflakes and bake in the centre of a preheated 375°F (190°C) oven for about 45 minutes, or until knife inserted in centre comes out clean. Let stand 5 minutes before serving. Dust with icing sugar if desired.
Calories 372, Protein 10g, Carbohydrates 43g, Fat 18g, Fibre 3g, Sodium 356mg.
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