Description
A cozy, fruit-forward breakfast featuring creamy pockets of cheese and bursts of juicy blueberries, perfect for weekend brunch.
Ingredients
Scale
- 1 loaf of French bread, cut into cubes
- 8 ounces cream cheese, softened
- 2 cups blueberries (fresh or frozen)
- 6 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Place the cubed French bread in the prepared baking dish in an even layer.
- In a large bowl, beat the cream cheese until smooth. Add the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt. Mix until well combined.
- Pour the egg mixture evenly over the bread, pressing gently so the pieces soak up the liquid. Sprinkle the blueberries on top.
- Cover with foil and refrigerate for at least 1 hour or overnight. Remove the foil and bake uncovered for 45–55 minutes, until set and golden brown.
- Let cool for 10–15 minutes before serving. Dust with powdered sugar if desired.
Notes
Use slightly stale bread for better absorption and texture. Serve warm with syrup or whipped cream, and pair with eggs or bacon for a full brunch spread.
- Prep Time: 80 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 23g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 210mg