Mothers Day Brunch French Toast recipe

| May 3, 2011 | 0 Comments

We are big fans of Weelicious and lucky for us this morning Catherine McCord showed TODAY’s Al Roker how to cook up blueberry cream cheese French toast and a strawberry peach smoothie — an easy and delicious meal for Mother’s Day.

Recipe: Blueberry-cream cheese French toast

Catherine McCord

  • 1 1/4 cup milk
  • 3 eggs
  • 2 teaspoon vanilla
  • 2 tablespoon agave
  • 1/2 loaf (4 cups) French bread, fresh or day old, cut into cubes
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup blueberries
  • butter for greasing pan

In a large bowl, whisk milk, eggs, vanilla and agave. Add the bread cubes and toss with the liquid mixture.

Add the cream cheese and blueberries and mix gently to combine.

Place in a buttered 8×8-inch baking dish or individual ramekins. Refrigerate overnight or up to 24 hours.

Preheat oven to 350 degrees F. Cover the dish with foil. If using the 8×8-inch dish, bake for 25 minutes covered and 20-25 minutes uncovered. If using individual ramekins bake for 15 minutes covered and 10 minutes uncovered. Serve.

Serving Size

6 servings



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