This "not too sweet" french toast bake is an alternative when you want a delicious pre-made breakfast for special holidays. Simply adding your own maple syrup, blueberry syrup or a vanilla glaze will add sweetness to each person's liking. We topped with a little confectioner's sugar afterwards that is shown in the photo.
Combine the cream cheese, sour cream, egg, vanilla and lemon juice into a bowl and mix well.
Cut bread into bite sized pieces.
Spray non stick spray into a 9x13 pan.
Spread ½ of the cubed bread pieces on the bottom of the pan.
Spread the cream cheese mixure over the top of the bread cubes.
Whisk the eggs and spread half of the eggs on top of the bread cubes.
Sprinkle ½ of the blueberries over the top.
Sprinkle the remaining ½ bread cubes on top.
Pour the remaining eggs on top of the bread.
Sprinkle the remaining blueberries.
Cover and place in refrigerator overnight.
In the morning, heat oven to 350 degrees. Place french toast bake in oven for 30 minutes, covered. Remove cover and cook and additional 30 minutes.
NOTE: This is NOT a super wet French Toast Bake. It doesn't have the milk products to keep it wet. It's a little gooey from the cream cheese mixture and crunchy from the French toast/egg mixture. Crunchy Texture on Outside: Because you put foil on top for the first half and then took it off, it helps create that crispiness on top of the bread. Also, this recipe is NOT saturated in an egg mixture so it's not goopy and super wet. Meal Prep: Combine the sour cream, cream cheese, and lemon juice and premix it. You will have to allow it to soften before layering on the bread. Cut up all the bread and have it ready to go in a sealed bag. By doing this early, you can pop this in the oven in about 7-8 minutes.