This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.

  • Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.

  • Cut French bread into ten 1-inch thick slices and place on top.

  • Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.

Cook's Note:

You can use frozen blueberries instead of fresh.

Nutrition Facts

520.4 calories; protein 15.5g 31% DV; carbohydrates 69.5g 22% DV; fat 20.9g 32% DV; cholesterol 176.3mg 59% DV; sodium 609mg 24% DV. Full Nutrition