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French Toast with Almond Pound Cake & Blueberries


  • 1 package of Plentiful Pantry Almond Pound Cake mix
  • 1 8 oz package of cream cheese cut into ½ inch cubes.
  • 1 cup blueberries
  • 6 large eggs
  • 2 cups of half and half
  • 2 teaspoons of cinnamon
  • 1 teaspoon of vanilla extract
  • Syrup or Whipped Cream optional


  • Preheat oven to 325 F. Prepare Almond Pound Cake as directed. Allow to cool completly and cut into 1-inch cubes.
  • In a greased 8 x 8 baking dish, layer ¾ of cake cubes, cream cheese cubes, blueberries and then remaining cake cubes.
  • In large bowl, whisk together eggs, half and half, cinnamon and vanilla. Pour mixture evenly over cubes, cover with aluminum foil and refrigerate 4 hours or overnight.
  • Preheat oven to 425 F. Remove cover and bake for 30-35 minutes or until knife inserted to center comes out clean.

Cool 5 minutes and cut into slices. Serve with syrup or whipped cream if desired.