Oven-Baked Blueberry French Toast

From Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia

serves 5

This recipe, from the Cripple Creek Bed and Breakfast Cabins in Crockett, Virginia, was handed down from the owner’s grandmother. Cripple Creek is situated in the Blue Ridge Mountains on 35 acres of wooded hills and rolling pastures dotted with wildflowers, blackberry bushes, and apple trees. I just love blueberries, so I hope this recipe from Cripple Creek will become one of your favorites!

2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 large eggs
1 1/2 cups milk
10 slices French bread, 3/4 inch thick (preferably homemade or fresh store-bought)
2 cups fresh blueberries
Maple syrup, for serving
Confectioners’ sugar, for serving

Preheat the oven to 350°F and lightly grease a 9 by 13-inch baking dish. Beat the cream cheese, granulated sugar, vanilla, and cinnamon in a large bowl with a stand mixer on medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Add the milk and mix well.

Arrange the bread in the prepared baking dish and spread the blueberries on top of the bread. Pour the cream cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan and place it in the refrigerator overnight). Bake for 40 to 45 minutes, until golden brown. Serve with maple syrup and confectioners’ sugar.