Blueberry French Toast Squares
This is a favorite at the Bottger Mansion Bed & Breakfast in Albuquerque, New Mexico
It's great for Christmas breakfast or brunch with friends, leaving you plenty of time to share coffee and enjoy conversation while it finishes baking. Just a few minutes to slice and plate it and you’re done!
Ingredients
French toast
- 14 oz. milk
- 1/4 cup sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 7 eggs
- 16 oz. challah cut into 1 inch cubes
- 3 oz. cream cheese cut into 1/2 inch cubes
- 1 cup blueberries fresh or frozen
- 1/2 cup pecans chopped
Lemon Sauce
- 1/2 cup sugar
- 1 cup water boiling
- 1 1/2 tablespoon cornstarch
- 2 tablespoons butter cut into slices
- 1 tablespoon lemon zest grated
- 2 tablespoons lemon juice
Instructions
French toast
- Grease a 9×13 inch baking dish.
- Place milk, sugar, vanilla, salt, cinnamon, nutmeg, and eggs in a large bowl and beat with a hand mixer until smooth. Add bread cubes and stir with a spoon until coated. Pour bread mixture into pan. Cover and refrigerate up to 24 hours.
- Heat oven to 400F. Top bread mixture evenly with cream cheese, blueberries and pecans. Bake uncovered 20-25 minutes or until golden brown. Cut into servings. Dust with powdered sugar and serve with maple syrup.
Lemon Sauce
- In a medium saucepan, combine the sugar, hot water and cornstarch. Stir until smooth.
- Stir in the butter and lemon zest. Cook until the mixture thickens to a syrup consistency.
- Stir in the lemon juice. Serve warm.
Notes
Don’t be too generous with the blueberries—they release moisture while baking and too many will make the center soggy.
Adapted from a recipe from Donna Sparks at the Granite Steps B&B