Good Eats: French Toast Bake

I've never been one for big breakfasts; my typical breakfast meal is comprised of a granola bar, a banana, and a glass of juice.  However, when I have the opportunity to eat a big breakfast (when it is prepared for me), I LOVE it!  One of my favorite parts of vacationing at all-inclusive resorts is the breakfast buffet - the hash browns, the scrambled eggs, the pancakes, the fresh fruit...YUM!!! 

Last weekend, I was invited to my friend Veronica's house for her daughter Samara's second birthday party.  Veronica and her husband prepared a delicious brunch spread for the guests.  There were pancakes, sausages, muffins, and this fabulous french toast bake.  So good! 

One of these days, I'll make a big breakfast for myself.  It will most certainly feature this french toast bake!

Recipe for:  French Toast Bake
From:  Veronica

Ingredients:
1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
1/2 cup orange juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
11-13 slices (1-inch thick) French bread cut into 1-inch cubes
1/2 8 oz. package cream cheese cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped pecans (optional)
Powdered sugar (optional)
Blueberry or maple syrup (optional)
1/2 cup brown sugar
4 tablespoons butter (softened)
1 tablespoon syrup

Directions:
1.  Generously grease a 2 1/2 quart casserole or 9 x 13 baking dish.
2.  Heat oven to 400 degrees.
3.  Beat flour, milk, sugar, vanilla, salt, eggs, orange juice, nutmeg, cinnamon, and eggs in a large bowl by hand until smooth.  Stir in bread cubes until coated.  Pour bread mixture into pan. Top evenly with cream cheese, blueberries, and nuts.
4.  Mix brown sugar, butter, and syrup together and spread over bread mixture.  Bake 25 to 30 minutes or until golden brown.  Sprinkle with powdered sugar and serve with syrup.
*Bake can be prepared the night before - cover and refrigerate up to 24 hours.