Baked Berry Cream Cheese French Toast
The recipe Baked Berry Cream Cheese French Toast is ready in around 45 minutes and is definitely a spectacular lacto ovo vegetarian option for lovers of American food. This recipe makes 6 servings with 552 calories, 13g of protein, and 26g of fat each. For $2.22 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up cream cheese, cream, challah, and a few other things to make it today. This recipe is liked by 455 foodies and cooks. It works well as a side dish. It is brought to you by Cinnamon Spice and Everything Nice. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is good. Users who liked this recipe also liked Baked Pumpkin Cream Cheese French Toast, Baked Pumpkin French Toast with Ginger Orange Cream Cheese, and Baked French Toast with Pumpkin and Cream Cheese Drizzle {Low fat, Lower Calorie & Whole Wheat}.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 heaping cup berries (I used a mix of blueberries and raspberries)
2 tablespoons brown sugar
15 ounces Challah, Brioche, Country or French Bread, cut into cubes
1/3 cup confectioners' sugar
fresh whip cream
8 ounces cream cheese, at room temperature
3 eggs
1/2 teaspoon ground cinnamon
maple syrup
1 cup milk
pinch of nutmeg
1 teaspoon vanilla extract
Equipment:
baking pan
whisk
bowl
oven
frying pan
Cooking instruction summary:
Grease a 9x13 inch baking pan. Arrange the bread cubes evenly in pan.In a large bowl beat the cream cheese until smooth and creamy. Beat in berries and confectioners' sugar.In a separate bowl beat eggs, milk, brown sugar, vanilla, cinnamon and nutmeg together until well combined. Slowly whisk into the cream cheese mixture until completely combined.Pour over the bread cubes. Cover and refrigerate overnight or at least an hour to allow the bread to soak up some of the custard.If refrigerated overnight remove an hour or so before baking to let come up to room temperature, especially if using a glass pan, it could crack going from extreme cold to hot.Preheat oven to 400 degrees F. Bake 20 to 30 minutes until golden and crusty on top and set in the center. Serve warm with maple syrup, whip cream and fresh berries.
Step by step:
1. Grease a 9x13 inch baking pan. Arrange the bread cubes evenly in pan.In a large bowl beat the cream cheese until smooth and creamy. Beat in berries and confectioners' sugar.In a separate bowl beat eggs, milk, brown sugar, vanilla, cinnamon and nutmeg together until well combined. Slowly whisk into the cream cheese mixture until completely combined.
2. Pour over the bread cubes. Cover and refrigerate overnight or at least an hour to allow the bread to soak up some of the custard.If refrigerated overnight remove an hour or so before baking to let come up to room temperature, especially if using a glass pan, it could crack going from extreme cold to hot.Preheat oven to 400 degrees F.
3. Bake 20 to 30 minutes until golden and crusty on top and set in the center.
4. Serve warm with maple syrup, whip cream and fresh berries.
Nutrition Information:
covered percent of daily need
