Blueberry Cream Cheese French Toast

This made for an easy breakfast on the morning of the 4th because all the prep work is done the night before. All I had to do was put it in the oven and then get the boys ready for the parade while it baked.

1 1/4 Cup Milk

3 Eggs

2 Tsp Vanilla

2 Tbsp Agave (my mom has this stuff, you can use honey though)

1/2 Loaf (4 Cups) French Bread, fresh or day old, cut into cubes

4 Oz Cream Cheese, cut into cubes

1/2 Cup Blueberriesbutter for greasing pan
1. In a large bowl, whisk milk, eggs, vanilla and agave.2. Add the bread cubes and toss with the liquid mixture.3. Add the cream cheese and blueberries and mix gently to combine.4. Place in a buttered 8×8 inch baking dish or individual ramekins.5. Refrigerate overnight or up to 24 hours.6. Preheat oven to 350 degrees.7. Cover the dish with foil. If using the 8×8 inch dish, back for 25 minutes covered and 20-25 minutes uncovered. If using individual ramekins bake for 15 minutes covered and 10 minutes uncovered.8. Serve.
recipe from weelicous.com