Baked Blueberry Cheesecake French Toast

I don’t think of myself when it comes to Mother’s Day. Ever since I became a mother myself I’ve been acutely aware of what my mother has gone through as being my mommy. I remember once I even called her to apologize for growing up when I was weepy over the realization that Scarlett was no longer my tiny baby and instead an active and independent toddler. Over the years, the milestones that make my heart ache (watching my only child grow) are also the moments I feel pangs of guilt for my own mother. I wonder did she miss it as much as I do now when I stopped holding her hand on walks? Scarlett is so much more thoughtful of me which makes my own feeling of guilt so much worse sometimes. I wish I had been as good Scarlett is today.

It’s all water under the bridge for my mother though now. I sometimes ask her about these things and she can’t recall how she felt or at least that’s what she says. Maybe she does remember how horrendously critical I was of her when I was a teenager, but she’d never tell me now. She wouldn’t want me to feel bad or add to my guilt. I guess that’s what makes you a mother: when the “you’ll understand one day when you have your own kids…” finally arrives and you don’t say “see, I told you so.” Instead you swallow all those thumps you’ve had in your throat over the years and reply, “I don’t know what you are talking about, you were always the best and I love you.” That’s what a mom is made of.

All of this brings me to Mother’s Day. So what do you say, what do you give, how do you repay that? You don’t. Maybe instead you just make something decadent, write a card and put her first. After all, isn’t being first in your eyes all she’s ever wanted.

Baked Blueberry Cheesecake French Toast

This decadent brunch dish explodes with flavour from the creamy tang of the mascarpone and cream cheese mix as well as berries baked and bursting with sweeteness.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Ingredients

  

• 1 loaf challach, cut into 1 inch cubes
• 8 eggs
• 1 cup milk
• 1 cup cream
• 1/4 cup maple syrup
• zest of one lemon
• 1/8 tsp all spice
• 4 oz cream cheese, room temperature
• 4 oz mascarpone cheese
• 1 tbsp confectionary sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 1/2 cups fresh blueberries

Instructions

 

• Grease a 9×13 baking dish and set aside.
• In a large mixing bowl, whisk your eggs, milk, cream, maple syrup, zest, salt and all spice.
• In another mixing bowl, mix cream cheese, mscarpone, sugar, vanilla extract and lemon juice.
• Add 1/2 of your bread cubest to the baking dish and pour 1/2 egg mixutre over top, being sure to soak all cubes.
• Drop dollops of the cheese mix over top of the bread cubes. Sprinkle with half of the blueberries.
• Pour the last 1/2 of bread cubes over top, rest of egg mixture and blueberries. Cover the baking dish and refrigerate overnight.
• Remove the baking dish from the refrigerator and allow it to sit at room temperature for 300 minutes prior to baking. Preheat the oven to 350 and arrange a rack in the middle of the oven.
• Bake in the oven uncovered for 45 – 50 minutes or until puffed and golden brown. Remove from the oven and allow to cool for 10 minutes and then dust with icing sugar and serve.

Keyword french toast, baked french toast, brunch recipes, mother’s day recipes, blueberries, blueberry recipes