Famous Ames High Swimmers French Toast
1 ½ to 2 Italian bread loaves - sliced 1†thick (cheap ones from HyVee bakery works a bit better than the crusty bread, but I try different kinds each time.) For gluten-free I just use white sandwich bread and use 3 layers instead of 2..
- Preparing Time: 30 minutes
- Total Time: 8 hours
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 6 eggs
- 1/4 tsp ground cinnamon
- 2 tsp vanilla extract
- 2 c milk
- 1 c half and half
- 3/4 c butter
- the toast:
- 1 1/2 to 2 italian bread loaves
- 5 oz cream cheese - softened (or a bit more)
- 12-16 oz frozen blueberries
- the topping:
- 1 â…“ c. brown sugar
- 3 tbsp light corn syrup
- Carbohydrate 10.124623129508 g
- Cholesterol 77.8146875822955 mg
- Fat 26.9798044045241 g
- Fiber 0.0431437487602234 g
- Protein 6.94957000337756 g
- Saturated Fat 16.885360331036 g
- Serving Size 1 1 Serving (254g)
- Sodium 268.098125197448 mg
- Sugar 10.0814793807478 g
- Trans Fat 1.83728018953518 g
- Calories 312 calories
Spray 9 x 13 pan. Place one layer of bread slices in the bottom. Gently squish it together or add some half pieces to fill in big gaps. Beat cream cheese and gradually add milk, a little at a time, until it is smooth. Add eggs, half and half, vanilla, and cinnamon and beat together until combined. Ladle about half of this over the bread slices. Sprinkle on ½ of the blueberries. Add 2nd layer of bread and the rest of milk mixture. Carefully soak all the edges of the bread. Sprinkle the rest of the blueberries on top. Cover and refrigerate overnight. In morning, preheat oven to 350°. Combine butter, brown sugar, and corn syrup. Heat until bubbling. Pour over French Toast. Bake for 40 to 45 minutes.
