Stuffed Blueberry French Toast
I love this recipe for breakfast company. You make this one the night before and chill overnight. It is always a treat to wake up and pop it in the oven. Take note, it does bake for an hour though.
- Preparing Time: 20 minutes
- Total Time: 9 hours
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 8 ounces cream cheese
- 2 cups 2% milk
- 1 tablespoon cinnamon
- 1 1/2 cups sugar
- 12 eggs
- 3 tablespoons corn starch
- 1 loaf french bread (sliced thin into 18 slices)
- 1 cup blueberries more if wanted
- 1/3 cup maple syrup
- dash nutmeg
- 1 1/2 cups blueberries
- Carbohydrate 157.436045790629 g
- Cholesterol 830.65447541 mg
- Fat 86.1547851955739 g
- Fiber 13.545688376216 g
- Protein 38.7463014244196 g
- Saturated Fat 45.1107145525132 g
- Serving Size 1 1 Serving (582g)
- Sodium 11118.0638065046 mg
- Sugar 143.890357414413 g
- Trans Fat 7.16827273971047 g
- Calories 1440 calories
1. Arrange 12 slices of bread in a buttered 9X13 plus 8X11 dish. 2. Cut cream cheese into little cubes and sprinkle over bread. 3. Sprinkle 1-2 cups blueberries over cream cheese. 4. Cut remaining bread into small cubes and sprinkle over top of blueberries. 5. In a large bowl combine; eggs, syrup, milk, cinnamon, & nutmeg. Pour over the bread mixture. Chill the french toast overnight. In morning, bake at 350* for about an hour or till it is puffed and golden brown. Sauce 1. In a small sauce pan mix over moderately high heat until thickened; 1 1/2 cup water, 1 1/2 cups sugar, & 3 tablespoons cornstarch. 2. Add blueberries & let simmer for 10 minutes then pour over baked french toast.
