Cheesecake-for-Breakfast Bake?! Yep, who doesn’t love the sound of that? We can tell ya for sure that we absolutely love the way that sounds… and we’re crazy about the way it tastes too! Consider this a creamier, richer version of your favorite French toast casserole. Rich cinnamon, fluffy challah bread, warm blueberries, and a sugary vanilla glaze… yep, it’s got all of that. Make your mornings a little… oh, wait, no… A LOT brighter with the Cheesecake-for-Breakfast Bake!
Ingredients
For the French toast:
- 2 tablespoons unsalted butter
- 1 (16-ounce) loaf unsliced challah bread, cut into 1-inch cubes
- 2 cups fresh or frozen blueberries
- 8 large eggs
- 2 1/4 cups whole or unsweetened almond milk
- 3/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the glaze:
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 4-5 tablespoons heavy cream
Directions
Step 1 –Coat a 9×13-inch baking dish with the unsalted butter.
Step 2 –Place the bread cubes in an even layer on the bottom of the prepared baking dish.
Step 3 –Sprinkle the bread with the blueberries.
Step 4 –In a large bowl, whisk the eggs, the milk, the light brown sugar, 1 tablespoon of the vanilla extract, the cinnamon, and the nutmeg together until no brown sugar lumps remain.
Step 5 –Pour the egg mixture over the bread mixture, cover, and refrigerate it for at least 8 hours and up to overnight.
Step 6 –Let the casserole sit at room temperature for 30 minutes prior to baking.
Step 7 –Arrange a rack in the middle of the oven.
Step 8 –Preheat the oven to 350 degrees F.
Step 9 –Uncover the dish and bake until a knife inserted in the center comes out clean and the top is golden-brown, about 45-55 minutes.
Step 10 –Let the casserole cool slightly.
Step 11 –While the casserole is cooling, in a large bowl, beat the cream cheese using an electric mixture until it is soft and fluffy, about 1-2 minutes.
Step 12 –Add the remaining vanilla extract to the cream cheese mixture.
Step 13 –Sift the powdered sugar into the cream cheese mixture and beat until it is smooth, about 2-3 minutes.
Step 14 –Add 4 tablespoons of the heavy cream to the glaze mixture and beat until the glaze is smooth and easily runs off the beaters, about 2-3 minutes. If the glaze is too thick, beat in the remaining heavy cream.
Step 15 –Pour the glaze over the French toast.
Step 16 –Serve warm.
