A few weeks ago I made "Breakfast for Dinner" for my Dinner Swap meal. So the weekend before, I tried two different baked French toast recipes to see which to use. They were both actually good, but I found this one easier to multiply. And I used my FAVORITE blackberry jam, which really makes the dish. Little bursts of creamy cream cheese, good French bread, a little nutmeg and cinnamon all come together to make a mouthwatering breakfast...any time of day.print recipe)
1 cup blackberry jam
1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1/2-inch cubes
4 large eggs
2 cups half-and-half
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1/2 cup firmly packed brown sugar
Whipped cream for serving, optional
1. Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring occasionally.
2. Place half of bread cubes in bottom of a lightly greased 9 x 13-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.
3. Whisk together eggs, half-and-half, cinnamon, nutmeg and vanilla. Pour over bread mixture, pressing slightly to get each bread cube soaked. Sprinkle brown sugar over top. Cover tightly and refrigerate 8 to 24 hours.
4. Preheat oven to 325 degrees. Bake, covered, 20 minutes. Uncover and bake 15 to 20 minutes or until bread is golden brown and mixture is set. Serve warm alone or with whipped cream.
Recipe adapted from Southern Living, November 2009