From a quilting cottage in North Alabama.
Cut bread into 1 inch cubes. Place in baking dish sprayed with pam. Place 1/2 of bread cubes into baking dish. Cut cream cheese into 1 inch cubes. Disperse cream cheese chunks evenly across top of bread. Cover with 1 c of blueberries and remaining bread. In a large bowl, mix eggs, milk, brown sugar and cinnamon until well mixed. Pour over bread mixture in baking pan. Cover and refrigerate over night. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 F. Cover and bake 30 minutes. Uncover and bake another 25-30 minutes or longer until golden brown and set in the middle.
Take remaining 1/2 cup blueberries and 1/2 cup sugar and 2 tblsp of water and stir in small saucepan over medium heat. Cook until sugar is dissolved and berries have begun to pop. Use this syrup warm to serve with blueberry french toast.
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Serving Size: 1 Serving (453g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 837 | ||
Calories from Fat: 453 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.3g | 67 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 937.2mg | 288 % | |
Sodium 5539.7mg | 191 % | |
Potassium 581.8mg | 15 % | |
Total Carbohydrate 60.2g | 18 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 58.7g | ||
Protein 37.2g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 837
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