Maple-cream cheese glaze
- 8 ounces cream cheese , softened
- ¼ cup pure maple syrup
- Real maple syrup , to serve, optional
- Grease a 9x13" pan with butter or spray with cooking spray. Cut bread into 1" pieces and spread evenly in prepared pan. Top evenly with blueberries. Set aside.
- In a medium bowl, combine eggs, milk, maple syrup, cinnamon, and vanilla extract. Whisk until very smooth and pour over bread. Press bread down with fingers to make sure all of bread is saturated. Add a bit more milk, if needed. Cover with plastic wrap or foil and refrigerate at least 4 hours, preferably overnight.
- The next morning, preheat the oven to 350º. Remove pan from fridge. Bake 40-45 minutes, or until golden brown on top.
- Meanwhile, make maple-cream cheese glaze. Whisk together cream cheese and maple syrup until very smooth and set aside. To serve, drizzle glaze on top of warm French toast casserole. Top with real maple syrup, too, if desired!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
My recipe was inspired by this “unbelievable blueberry French toast” from Sally’s Baking Addiction, but healthified!
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