A decadent french toast with a raspberry and blueberry cream cheese custard that you can assemble the night before so it’s oven-ready to go in the morning.
To make it a little more special than your everyday french toast I like to use challah, brioche or a french bread. Throwing it together ahead of time allows the dense bread to soak up some of the thick, creamy custard.
Just like bread pudding I cut the bread into cubes. Unlike bread pudding I try not to make the mixture as wet. I like my french toast soft in the middle and a little crunchy around the edges.
The custard is a mixture of eggs, cream cheese, blueberries, raspberries, brown sugar, cinnamon and vanilla. There’s a balance between the tangy cream cheese and berries with the many sweet things going on.
It doesn’t become so cloying that you can’t eat it even after being smothered in maple syrup and whipped cream. You know, the absolute necessities.
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A decadent french toast with a raspberry and blueberry cream cheese custard that you can assemble the night before so it's oven-ready to go in the morning.
- Grease a 9x13 inch baking pan. Arrange the bread cubes evenly in pan.
- In a large bowl beat the cream cheese until smooth and creamy. Beat in berries and confectioners' sugar.
- In a separate bowl beat eggs, milk, brown sugar, vanilla, cinnamon and nutmeg together until well combined. Slowly whisk into the cream cheese mixture until completely combined.
- Pour over the bread cubes. Cover and refrigerate overnight or at least an hour to allow the bread to soak up some of the custard.
- If refrigerated overnight remove an hour or so before baking to let come up to room temperature, especially if using a glass pan, it could crack going from extreme cold to hot.
- Preheat oven to 400 degrees F. Bake 20 to 30 minutes until golden and crusty on top and set in the center. Serve warm with maple syrup, whip cream and fresh berries.
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