Ingredients
12
12 servings
- •16 slices firm white bread
- •1 (8 ounce) package Neufchatel cheese, softened
- •1 cup blueberries
- •3 cups milk
- •3 eggs
- •⅓ cup maple syrup
- •1 teaspoon vanilla extract
- •¼ cup white sugar
- •¼ teaspoon ground nutmeg
- •¼ cup white sugar
- •2 tablespoons cornstarch
- •1 cup water
- •1 cup white sugar
- •1 tablespoon butter
- •1 cup blueberries
Instructions
- Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
- Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
- To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
Nutritional Facts
Per 12 servings
- Calories: 334
- Carbohydrate: 56g
- Fat: 9g
- Fiber: 1g
- Protein: 8g
- Sugar: 37g
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