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Stuffed Blueberry French Toast Recipe

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This recipe for Stuffed Blueberry French Toast is from The Charnes Family Cookbook, 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:  
12 slices day-old white bread, crusts removed
1 c. fresh or frozen blueberries
2 c. milk
2 pkgs (8 oz each) cream cheese
12 eggs
1/3 c. maple syrup

Sauce:
2 T. cornstarch
1 c. fresh or frozen blueberries
1 c. sugar
1 c. water
1 T. butter
Directions:
Directions:
Cut bread into 1 inch cubes. Place half in greased 13x9x2" baking dish. Cut cream cheese into 1-in cubes. Place over bread. Top with 1 c. blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup. Mix well. Pour over bread mixture. Cover and chill 8 hours overnight. Remoce from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and center is set. In saucepan combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil for three minutes stirring constantly. Stir in blueberries. Reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over french toast.

 

 

 

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