Blueberry French Toast Bake

Prepared by Heather A. for this morning's Commission breakfast. It was delicious. I recommend topping it with blueberry syrup.

(You could use frozen raspberries in this super simple brunch recipe too, and I am sure there are those that would try it with bluebarb.)

BLUEBERRY FRENCH TOAST BAKE.

INGREDIENTS:

• 1/2 cup flour
• 1-1/2 cups whole milk
• 2 Tbsp. sugar
• 1 tsp. vanilla
• 6 eggs
• 10 slices french bread, cut into 1" cubes
• 3 oz. pkg. cream cheese, diced
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• 1/2 cup chopped nuts
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon

PREPARATION:

Generously grease 13x9" glass baking dish. Beat flour, milk, 2 Tbsp. sugar, vanilla and eggs in large bowl until smooth. Stir in bread cubes until well coated, then pour bread mixture into prepared pan.

Top evenly with cream cheese cubes and blueberries. In small bowl, combine 2 Tbsp. sugar, cinnamon, and nuts and toss to mix. Sprinkle over blueberries and cream cheese. Cover casserole tightly and refrigerate up to 24 hours. {P]Preheat oven to 400 degrees F and bake casserole, uncovered, for 20-25 minutes until golden. (Serves 8)