Description
Part bread pudding, part French toast with juicy blueberries and a cheesecake-y filling!
Ingredients
Scale
- 1 pound Challah bread, cut into 1-inch cubes
- 12 to 16 ounces fresh blueberries
CUSTARD:
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- Zest of 1 large lemon
- 2 teaspoons vanilla extract
CHEESECAKE LAYER:
- One 8-ounce package cream cheese, at room temperature
- Juice of 1 lemon
- 2 tablespoons powdered sugar
MAPLE BUTTER:
- 2 tablespoons butter, at room temperature
- 1 tablespoon pure maple syrup
TO FINISH:
- Zest of 1 large lemon
- Powdered sugar, for dusting
- Pure maple syrup, for serving
Instructions
- Preheat the oven to 350°. Lightly butter a 9 x 13-inch casserole dish.
- For the custard: Whisk together the eggs, whole milk, heavy cream, sugar, lemon zest and vanilla extract until thoroughly combined. Set aside.
- For the cheesecake layer: Combine the cream cheese, lemon juice and powdered sugar until thoroughly mixed.
- To assemble: Place half of the bread cubes in the prepared baking dish, spreading into a single layer. Spoon dollops of the cheesecake layer over the bread, using a rubber spatula to spread over as much of the bread as possible. Scatter half of the blueberries over the cheesecake layer. Top with the remaining bread cubes and blueberries. Pour the custard mixture over top and gently press down to ensure the bread cubes are submerged in the custard.
- For the maple butter: combine the butter and maple syrup in a small mixing bowl.
- Bake for 45 to 50 minutes, until golden on top and a knife inserted in the center comes out clean. Remove from the oven and immediately spread the maple butter over top, using a pastry brush to coat bread as it melts. Let cool for 5 minutes before serving. Dust liberally with powdered sugar and grate the lemon zest over the top. Serve with maple syrup, if desired.
Notes
Inspiration: Blueberry Cheesecake Breakfast Bake on kitchn.com
- Category: Breakfast, Pancakes/Waffles/French Toast