Cherry French Toast

This recipe was originally done with blueberries at the White Lace Inn in Door County, Wisconsin. I used frozen cherries, brought them to a boil with a little water, added some corn starch mixed with water, and let them cool in the fridge for a while to thicken.

1 loaf white bread (no crusts)
1/2 lof French bred
6 c fresh/frozen blueberries (rinsed) (Or cherries as noted above)
8 oz. Cream cheese
1/2 c plain yogurt
1/2 c sugar
1 t vanilla
7 eggs
1 1/2 c milk
1 1/2 c half and half
1/2 t cinnamon
1/2 t ground nutmeg

Cut white bread into cubes and place into the bottom of a greased 9 x 13 pan. Sprinkle blueberries evenly over bread. Microwave cream cheese in bowl for 2 min. stir carefully and add 1/2 c sugar, 1/2 c yogurt , and 1 t vanilla. Spread over blueberries. Cut French bread into 1″ thick slices or break apart into small chunks like I did. Place over cream cheese. Beat eggs, milk, half & half, cinnamon and nutmeg and pour over bread. Cover and refrigerate overnight. Bake at 350 for 45 min. covered, then uncovered for approx 15 min. Let set before slicing.

Easily feeds 8.

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