Recipe: Blueberry Stuffed French Toast

16 Jan

This dish is probably one of the best I’ve ever had. Blueberries. Bread. Eggs. Syrup. Cream Cheese. Not much, but so good. It feeds at least 12 people and is the perfect brunch option! I like to serve bacon with this (shocker) to balance the sweetness.


1 unsliced challah (egg bread) cut into 1” cubes (you can also use a French loaf)

1 c frozen blueberries

2- 8oz cream cheese (can use soft) (I also used fat free cream cheese and it didn’t alter the taste at all)

12 large eggs

1/3 c maple syrup

2 c milk

How to:

In a large greased 9X13 pan, arrange half the bread. Scatter cream cheese and berries on top. Add remaining bread. Whisk together eggs, syrup, and milk. Pour over bread, Cover with foil. Spray pam on the foil first. Refrigerate overnight. Bake @ 350 degrees 30 minutes covered & 30 minutes uncovered

How to make the blueberry sauce:

1c Sugar

2 T cornstarch

1c water

2c blueberries

1T butter

Combine sugar, cornstarch and water. Cook over medium heat stirring until thickened. Add 1c berries. After berries burst add 1 c berries and butter.

Cut half the loaf of bread and place in pan

Add cream cheese

Add bluberries

Mix eggs, milk, syrup

Pour over, add the remaining bread

The Sauce




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