"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Blueberry Stuffed French Toast Recipe

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This recipe for Blueberry Stuffed French Toast, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judie Pitman
Added: Wednesday, August 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 slices chewy bread, crust removed, cubed
8 oz. cold cream cheese, sliced thin
1 c. blueberries, rinsed and stems removed
12 large eggs
1/3 c. maple syrup
2 c. milk

Sauce:
1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries, rinsed and stems removed
1 T. butter

Directions:
Directions:
1. Preheat oven to 350 degrees. Spray 9" x 13" pan with cooking spray.
2. Place half of cubed bread in bottom of pan. Place cream cheese evenly over cubes. Top with 1 c. blueberries. Top with remianing bread cubes.
3. Mix eggs with syrup and milk and pour over bread. Can be covered tightly with plastic wrap and refrigerated overnight at this point.
4. Cover with foil and bake for 30 minutes. Remove foil last five minutes to brown top.
5. Meanwhile, make the sauce. In saucepan, mix sugar, cornstarch and water. Cook over medium high for 5 minutes or until thick. Stir in blueberries. Simmer for 10 minutes and blueberries burst. Stir in butter until melted. Serves 8.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe came from our beloved friend Judie Pitman. She made it for us year after year before Penn State football games. All the prep work can be done the night before, including making the sauce, so that this becomes an easy breakfast for a crowd. Serve with bacon and fruit salad.

 

 

 

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