Loaded Blueberry Cheesecake Breakfast Bake

Step 1

Heat the broiler to high. Coat a 9x13-inch baking dish with cooking spray; set aside. Place the bread slices evenly on a baking sheet and toast under the broiler until golden-brown, flipping to toast both sides, about 1 minute on each side. Remove from the oven and let cool for 5 minutes.

Step 2

Heat the oven to 350°F. Tear the bread into rough bite-sized pieces. Place half the bread in the baking dish in an even layer; set aside.

Step 3

Place the cream cheese, powdered sugar, and lemon juice in a medium bowl. Use a spoon or an electric hand mixer to whip until smooth. Drop this mixture in spoonfuls over the bread. Scatter about half of the blueberries over the bread. Top with the remaining torn bread and remaining blueberries.

Step 4

Place the eggs in a large bowl and whisk until beaten. Add the milk, cream, sugar, vanilla, and lemon zest and whisk to combine. Pour over the bread. Use your hands or the back of a spatula to gently press the bread down so it is mostly submerged in the custard.

Step 5

Bake uncovered until golden on top, 45 to 50 minutes. A knife inserted in the middle should come out clean, not eggy. Let cool for 5 minutes, then dust liberally with powdered sugar before serving.