To make this recipe even more special to me, the original recipe came from a woman who runs Mountain Hollow Inn in Salt Lake Valley. I’ve found myself making this for Christmas morning, during the winter, and pretty much any other chance I get. It is always a hit.

The original recipe calls for French or Texas toast, but I have found that brioche gives it a fluffier texture with crisp edges when baked properly. I will also add that the first time I made this, I thought that a whole block of cream cheese was excessive but let me let you in on a secret… it’s not! Add the whole block of creamy goodness. I also opted out of the blueberry syrup the first time I made this. In hindsight, I would say that was a learning mistake. It doesn’t even need regular syrup if you make the blueberry syrup. It adds just the right amount of fruity richness. Even the picky toddlers were digging in this time, which is when I made the blueberry syrup to go along.

It was so delicious, in fact, that we almost ate the entire pan before grandma and grandpa could get any. We put what little bit was left on a plate and stuck it in the microwave. When they finally did come out for breakfast, they were heartbroken when they saw the empty pan. I remember hearing, “You guys didn’t really eat ALL of it, did you?” Needless to say, they finally did get their share, but the thing about this recipe is that the pan will always be empty afterwards and everyone will be licking their lips.  

Tip: Yes, you will want to make this the night before you plan to devour it.