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Blueberry Stuffed French Toast Recipe

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This recipe for Blueberry Stuffed French Toast is from The SETTEDUCATO Family Cookbook Project, 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:  
1 Cup Fresh Blueberries
16 Ounces Cream Cheese
12 Large Eggs
12 Slices White Bread, Homemade Style
1/3 Cup Maple Syrup
2 Cups 2% Lowfat Milk

2 Cups Blueberry Compote Made with Following Ingredients
1 Cup Fresh Blueberries
1 Tablespoon Butter
2 Tablespoons Cornstarch
1 Cup Sugar
1 Cup Water
Directions:
Directions:
Preheat Oven to 350º.

Discard crust and cut homemake-type white bread into 1 inch cubes. Cut cold cream cheese into 1" cubes.

Arrange half the bread cubes in a buttered 13"x9" glass baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese. Arrange the remaining bread cubes over the blueberries. In a large bowl whisk together the eggs, the syrup, and the milk. Pour the egg mixture evenly over the bread mixture, and chill mixture, covered, overnight. Bake the French Toast covered with foil, in the middle of a preheated 350 degree oven for 30 minutes. Remove foil, and bake for another 30 minutes or until it is puffed and golden. Make the compote and serve on the side with the French Toast.

Blueberry Compote Directions
In a small saucepan, stir together the sugar, the cornstarch, and the water and cook the mixture over moderately high heat, stirring occassionally, for 5 minutes, or until it is thickened. Stir in the blueberries and simmer the mixture, stirring ocassionally, for 10 minutes, or until the berries have burst. Add the butter and stir the sauce until the butter is melted.
Number Of Servings:
Number Of Servings:
8

 

 

 

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