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Roxanne's Blueberry Stuffed French Toast Recipe

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

Contributor:  
Contributor:  
Kaye & Allen McIntyre
Added: Wednesday, March 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 slices french bread--cut into 1 inch cubes
2 (8oz) pkg cream cheese chilled & cutinto1 inch cubes
1 cup fresh blueberries, rinsed & drained
12 lge eggs
1/3 cup maple syrup
2 cups milk
Blueberry Syrup
1 cup sugar
2 tbsp cornstarch
1 cup water
1 cup fresh blueberries,rinsed & drained
1 tbsp unsalted butter

Directions:
Directions:
Grease 13 x 9inch baking pan. Place half of the bread cubes evenly in pan. Scatter cream cheese cubes over bread and sprinkle with 1 cup blueberries. Arrange remaining bread cubes over blueberries. In a large bowl combine eggs,syrup,and milk and wisk to blend. Pour evenly over bread mixture. Cover with foil and chill overnight. Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven for 30 minutes. In a small sauce pan combine sugar,cornstarch, & water over med heat. Cook stirring occasionally for 5 min or until thickened. Stir in 1 cup of blueberries and simmer, stirring occasionally, 10 min or until most berries burst. Add butter and stir until melted. Transfer to serving bowl. Place french toast on individual serving plates and top with blueberry syrup.

Number Of Servings:
Number Of Servings:
8--10
Personal Notes:
Personal Notes:
May be prepared up to 1 day in advance. Chill and reheat gently. This is a marvelous breakfast treat.

 

 

 

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