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  • 12 Roche Bros. large eggs
  • 2 cups half & half
  • 1/3 cup Roche Bros. pure maple syrup
  • 1 tablespoon lemon zest
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons almond extract
  • 2/3 (16-ounce) loaf day-old sourdough or French bread, cut into 1-inch cubes (about 10 cups)
  • 2 packages (8 ounces each) cream cheese, cut into cubes
  • 2 packages (6 ounces each) blueberries (about 2 cups)
  • 1 cup lightly packed Food Club light brown sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Food Club unsalted butter


  1. In large bowl, beat eggs; whisk in half & half, syrup, lemon zest, cinnamon and almond extract.
  2. In 13 x 9-inch baking dish, evenly spread half the bread. Evenly top bread with cream cheese and half the blueberries; top with remaining bread. Pour egg mixture over bread mixture; press down gently with back of spoon to submerge bread. Cover with aluminum foil and refrigerate overnight.
  3. Preheat oven to 350°; remove French toast from refrigerator and let stand 30 minutes. Bake French toast, covered, 30 minutes; uncover and bake 30 minutes longer or until top is golden brown.
  4. Meanwhile, in medium saucepan, whisk together brown sugar, water and cornstarch; heat to boiling over medium-high heat. Cook 2 minutes or until mixture starts to thicken, whisking constantly. Reduce heat to medium-low. Stir in remaining blueberries; cook 4 minutes or until blueberries burst. Remove from heat; stir in lemon juice and butter. Pour blueberry mixture over French toast. Let stand 10 minutes before serving

  • 342 Calories
  • 17g Fat (10g Saturated)
  • 195mg Cholesterol
  • 274mg Sodium
  • 33g Carbohydrates
  • 1g Fiber
  • 10g Protein