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Blueberry Stuffed French Toast Recipe

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This recipe for Blueberry Stuffed French Toast is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 slices firm white bread
1 (8 oz) Neufchatel cheese, softened
1 c. blueberries
3 c. milk
3 eggs
1/3 c. maple syrup
1 t. vanilla extract
1/4 c. white sugar
1/4 t. ground nutmeg
1/4 c. white sugar
2 T. cornstarch
1 c. water
1 c.. white sugar
1 T. butter
1 c. blueberries
Directions:
Directions:
Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes (French bread can also be used). Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of blueberries, then top with the bread cubes.
Whisk together the milk, eggs, maple syrup, vanilla extract and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
Preheat oven to 350º.
Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in a preheated oven until a knife inserted into the center comes out clean, 20-30 minutes. Cool in the pan for 5 minutes before serving.

Make the compote:
Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the French toast.
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
20 mintues
Personal Notes:
Personal Notes:
My kids favorite Christmas morning breakfast.

 

 

 

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