Sunday, August 19, 2012

Blueberry Stuffed French Toast

I made this recipe for a lady's church brunch several years ago.  Everyone really enjoyed it.  I like this recipe because you can assemble it all the night before.  Delish!!    

12 - 14 slices (about 24 oz. loaf) day old white bread (crusts removed and then cut into 1 inch cubes)
12 - 16 oz. cream cheese cubed and then softened
1 cup fresh or frozen blueberries (I used 2 cups, which is 1 pint)
12 eggs
2 cups milk
1/3 cup maple syrup
1 tsp vanilla

1 cup sugar
2 TBS corn starch
1 cup water
1 cup blueberries
1 TBS butter

Place half of the cubed bread in a greased 9x13 pan.  Place cubed cream cheese over the bread.  Top with blueberries then remaining bread.

Beat eggs, add milk, syrup and vanilla.  Mix well.  Pour over bread mixture.  Cover and chill overnight or 8 hours.

Remove pan from refrigerator 30 minutes before baking.

Bake covered for 30 minutes at 350 degrees.  Uncover and bake 30 minutes more.

In saucepan, combine sugar and corn starch.  Add water.  Boil 3 minutes over medium heat, stirring constantly.  Stir in blueberries.  Reduce heat.  Simmer 8-10 minutes until blueberries burst.  Stir in butter.  Serve with French Toast.


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