Baked Blueberry French toast




15-20 Mins


20 Mins


2/3 cup Maxigenes Skim Milk Powder premade

24 slices day old thick bread

230g cream cheese, cubed

½ lite sour cream

½ cup plain yoghurt

1/3 cup maple syrup

1 Tsp vanilla extract

1 Tsp ground nutmeg

2 Cups eggs (8 approx)

2 cups fresh or frozen blueberries

2 Tbsp icing sugar


  1. Place 12 slices of bread in a lightly greased dish with cooking spray.
  2. In a food processor, combine cream cheese, milk, sour cream, yoghurt, maple syrup, vanilla, nutmeg, cinnamon and eggs and process until smooth.
  3. Pour half of the egg mixture over the bread. Top with the remaining bread and mixture. Cover and refrigerate for 8 hours or overnight.
  4. Remove from refrigerator 30 minutes before baking. Cover and bake at 175 degrees Celsius for 30 minutes. Let the French toast stand for 10 minutes before serving, sprinkle with blueberries and serve.