French Toast Bake:
1 loaf Brickfire Bakery® French Bread
8 Fair Meadow® Eggs
2 C Shamrock Farms® Milk
1/2 C Heavy Cream
1/4 C Sugar
1/2 C Brown Sugar
1 Tbsp Katy’s Kitchen® Vanilla Extract
2 tsp Katy’s Kitchen® Cinnamon
1/4 tsp Katy’s Kitchen® Nutmeg
8 oz. Shamrock Farms® Cream Cheese, cut into 16 pieces
1 pint Markon® Blueberries, washed and dried
Brown Sugar Topping:
1/2 C Flour
1/2 C Katy’s Kitchen® Brown Sugar
1 tsp Katy’s Kitchen® Cinnamon
1/4 tsp Katy’s Kitchen® Salt
1/2 C Shamrock Farms® Unsalted Butter, cold and cut into small squares
1. Spray a 9×13 pan with cooking spray and preheat the oven to 350 degrees.
2. In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg.
3. Chop the bread into 3/4 – 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
4. Pour half of the bread and egg mixture into the pan, top with half of the cream cheese and blueberries.
5. Pour over the remaining bread mixture then top with remaining cream cheese and blueberries.
6. In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix.
7. Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
8. Cover the bake mix evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.
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