Father’s Day weekend(Yes, it’s the whole weekend!) started with this delicious baked french toast.  It has everything…creamy custard, blueberries, and a lemony rich cream cheese filling.

Blueberry Lemon Baked French Toast
Serves 6-8

12 slices of bread, roughly cut into 1-inch squares
4 eggs
1 cup sugar, divided
1 cup milk
1/2 cup Pet-Milk(evaporated milk, not condensed milk)
1 cup blueberries, rinsed and drained
1-eight ounce bar cream cheese, softened

1 tablespoon vanilla extract
1 teaspoon lemon zest
2 tablespoons powdered sugar

Preheat oven to 350 degrees.  Butter a baking dish, I used a 9 x 4 inch round baking dish, and set aside until ready to use.  In a large bowl beat 3 eggs along with 1/2 cup sugar until well blended.  Add milk, evaporated milk, and vanilla.  Add bread and 3/4 of the blueberries, allowing the bread to absorb the liquid.  In the meantime, beat cream cheese and remaining 1/2 cup of sugar until smooth.  Add remaining egg and beat until completely incorporated and smooth.  Stir in lemon zest.

Pour half of the bread mixture into the buttered dish and scatter dollops of the cream cheese mixture atop.  Repeat with remaining bread mixture and cream cheese mixture.  Sprinkle top with remaining blueberries.  Bake for 40 minutes.  Sift over with powdered sugar before serving.