BLUEBERRY CREAM CHEESE FRENCH TOAST
- 1 loaf of challah bread (Italian or sourdough would be good too)
- 4 teaspoons cinnamon, divided
- 1 8-ounce package of cream cheese, diced
- 1 cup blueberries (I used frozen and it worked great)
- 8 eggs
- 2 cups milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla
In a separate bowl, mix together the eggs, milk, syrup and vanilla. Pour this mixture over the bread. Cover with foil and put in the fridge overnight. The next morning, set the casserole on the counter for 30 minutes to get to room temperature. Bake the casserole at 350 for 30 minutes with the foil covering it and then 30 minutes without the foil.
Serve with maple syrup and enjoy!