Perfect for a holiday breakfast or a weekend brunch, this french toast recipe is loaded with tasty, sweet ingredients. Of course, you can always add a little extra sweetness with maple syrup or whipped cream.
1 cup blackberry jam
1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes
4 large eggs
2 cups half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
Toppings: maple syrup, whipped cream
How to Make It
Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.
Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.
Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.
Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.
I make this regularly. I mix the softened cream cheese in with the cream to blend it all together, so it still adds flavor without chunks. I also throw some fresh or frozen blackberries in my in my ninja for a few seconds and then throw them in with the jam to cook them down a bit. Yummiliciousness!
I took a tip from the poster below and used blackberry jam instead of blueberry. But then, after I spread the melted jam syrup, I laid down a layer of frozen blueberries that took it to the next level. When the guests cut in they get the melted cheese ADD big blueberries!
This has become a family favorite. I just made it for about the 3rd time. I have had no issues cooking it as is, I use a sweet Italian loaf my local Kroger makes. It's a nice dense bread and adds some additional sweetness. If you aren't crazy about cream cheese you can easily reduce or eliminate it. I find it gets pretty melty, but even cut small the chunks will it melt, just soften.
I followed the recipe the first time and since then I've used Cuban bread and reduced fat cream cheese. They each worked just fine. My "Sew Sisters" love this and we have it every year at our Christmas Brunch. It's like having dessert for breakfast and that's a treat, so I make this for special occasions.
My store didn't have French bread so I used challah bread and it worked really well. The cream cheese definitely needs to be cut up into smaller pieces. I also made it about an hour before it needed to go into the oven so it was only in the fridge for under an hour and turned out great. Oven needs to be at 425; I turned it up for the last 10 minutes to 450 and it was nice and firm when I took it out