Description
Overnight french toast casserole filled with fresh blackberries and maple syrup-sweetened cream cheese. Great with raspberries also.
Ingredients
- 6 ounces, weight Cream Cheese, Softened
- 2 Tablespoons Maple Syrup (can Use Pancake Syrup)
- ½ loaves (15 Oz. Size) French Bread, Cubed
- 2 Tablespoons Sugar, Plus 1/3 Cup, Divided
- 2 teaspoons Cinnamon, Divided
- ¼ teaspoons Nutmeg
- 6 ounces, weight Blackberries
- 1-¼ cup Whole Milk
- 4 Eggs
- 1 teaspoon Vanilla
Preparation
Spray an 8x 8 inch baking dish with nonstick spray.
In a small bowl, beat the cream cheese with maple syrup. Set aside.
Place half of the cubed bread in the bottom of the prepared dish.
In a small bowl, mix 2 tablespoons sugar, 1 teaspoon cinnamon and nutmeg. Sprinkle half of this mixture over the bread cubes in the baking dish. Randomly place teaspoon-size dollops of the cream cheese mixture all over the bread cubes, using all the cream cheese.
Sprinkle all the blackberries over the top of the cream cheese. Spread the other half of the bread cubes over the blackberries. Sprinkle with the remaining sugar-cinnamon-nutmeg mixture.
In a medium bowl whisk milk, eggs, remaining 1/3 cup sugar, remaining 1 teaspoon cinnamon, and vanilla. Pour all of this evenly over everything in the baking dish. Cover dish with foil and refrigerate overnight or at least 8 hours.
Preheat oven to 350ºF.
Remove dish from refrigerator and bake, still covered, 25 minutes. Remove foil and bake 15 minutes longer. Let set at least 10 minutes before cutting. Serve with warm maple syrup.
