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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