Ingredients
- 1 cup seedless blackberry jam
- 1 (12 ounce) loaf French bread, cut into 1 1/2-inch cubes
- 2 cups half-and-half
- 1 (8 ounce) package whipped cream cheese
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup firmly packed brown sugar
Why This Dish Is Hard To Resist
Helpful Cooking Tips
- Cook on medium heat to ensure the inside cooks through without burning the outside.
- Add a pinch of cinnamon or vanilla extract to the egg mixture for extra flavor.
Step 1
Warm the blackberry jam in a small saucepan over medium heat. Stir it occasionally until it’s melted and smooth, which should take about 1 to 2 minutes. Next, lightly grease a 9x13-inch baking dish and spread half of the bread cubes on the bottom. Drizzle the melted jam over the bread, then add the remaining bread cubes on top.
Step 2
In a separate bowl, whisk together the half-and-half and whipped cream cheese until smooth. Beat in the eggs, cinnamon, and vanilla extract until everything is well combined. Pour this mixture evenly over the bread cubes, then sprinkle brown sugar on top. Cover the dish tightly with aluminum foil and pop it in the fridge to chill for at least 8 hours, or up to 24 hours if you have the time.
Step 3
When you’re ready to bake, preheat the oven to 425°F (220°C). Bake the casserole covered for 20 minutes, then remove the foil and bake for another 10 to 15 minutes until the top is golden and the custard is set. Serve warm with your favorite toppings and enjoy!
