Blueberry Cheesecake French Toast

Suggested Piece: 12” Electric Skillet -or- Bake and Roast Pan

Ingredients

1 loaf day old French bread cubed

1 pkg. cream cheese

1/3 c. granulated sugar

1 1/2 c. frozen blueberries, tossed lightly with flour (leave frozen)

8 large eggs

1 1/2 c. milk

1 tsp. vanilla extract

Countertop Directions

Spray a 12” Electric Skillet with nonstick cooking spray. Layer half the cubed bread in bottom. With a mixer cream sugar, cream cheese and vanilla. Drop by teaspoonfuls over bread. Toss the frozen blueberries in flour. Layer blueberries. Cover with remaining bread. Whisk the eggs and milk until combined. Pour over bread. Press bread with spatula to help soak up mixture. Cover and refrigerate overnight…

The next morning set 12” Electric Skillet temperature to medium-low (250F). Cover and cook for approx. 45-50 minutes. (The Vapo-Valve should not click as you are “baking.”)

Oven Directions

Spray a Bake and Roast Pan with nonstick cooking spray (really get those corners). Layer half the cubed bread in bottom. With a mixer cream sugar, cream cheese and vanilla. Drop by teaspoonfuls over bread. Toss the frozen blueberries in flour. Layer blueberries. Cover with remaining bread. Whisk the eggs and milk until combined. Pour over bread. Press bread with spatula to help soak up mixture. Cover and refrigerate overnight…

The next morning preheat oven to 350F. Bake for approx. 45-50 minutes.