Blueberry Stuffed French Toast Recipe
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Category: |
Category: |
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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
⅓ 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
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Directions: |
Directions:1. Preheat oven to 350º. 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. |
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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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