12 slices of French bread, cut into 1 – inch cubes
2 8-ounce packages cream cheese, chilled and cut into 1-inch cubes
1 cup fresh blueberries, rinsed and drained ( I used frozen.)
12 large eggs
1/3 cup maple syrup
2 cups milk
Blueberry Syrup-
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon unsalted butter
Instructions
Grease 13 x 9 inch baking pan. Place half of the
bread cubes evenly in prepared pan. Scatter cream
cheese cubes over bread and sprinkle with 1 cup
blueberries. Arrange remaining bread cubes over
blueberries. In large bowl combine eggs, syrup,
and milk and whisk to blend. Pour evenly over
reserved bread mixture. Cover with foil and chill
overnight.
Preheat oven to 350 degrees. Bake, covered with
foil, in middle of oven 30 minutes. Remove foil
and continue baking 30 minutes, or until puffed and
golden brown.
In small saucepan combine sugar, cornstarch, and
water over medium-high heat. Cook, stirring
occasionally, 5 minutes or until thickened. Stir
in 1 cup blueberries and simmer, stirring
occasionally, 10 minutes, or until most berries
burst. Add butter and stir until melted. (May be
prepared up to 1 day in advance. Chill and reheat
gently.) Transfer to serving bowl. Place French
Toast on individual serving plates and top with
Blueberry Syrup.
Originally Submitted
4/21/2014
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