Blueberry and Cream Cheese Stuffed French Toast
Make your special mornings easy and delicious. This Blueberry and Cream Cheese Stuffed French Toast is made the night before and simply baked in the morning. Enjoy your family and this no fuss breakfast!
This recipe is from a cookbook called ‘Colorado Collage‘ which is one of a series of cookbooks put out by the Junior League of Denver. I bought their first cookbook, ‘Colorado Cache‘ which was spiral bound, when I moved to Denver 25 years ago. I had to replace it years ago as that spiral bound edition could not tolerate much use and the one I now have indicates that over a million copies have been sold if that’s any measure of how popular these cookbooks are.
All of the series following ‘Colorado Cache’ have been hardbound, include beautiful photographs and are filled with recipes that never disappoint. I know…I have every one of them! I never doubt the success of a dish from one of their books and this Blueberry and Cream Cheese Stuffed French Toast is no exception.
I first served this dish a couple of years ago when a group of self proclaimed ‘Martha’s’ got together for brunch. We all loved to cook and had self titled our group after you know who and it stuck; we still do the occasional Martha brunch. I posted the recipe after that get together and it’s been on this blog now for 6 years, languishing in the archives and stuck with one horrible, no good, VERY bad photograph. It was time to fix that; it’s too good to languish so I decided it was high time to offer it to my readers again; it’s one of our favorites!
I hadn’t made this blueberry and cream cheese stuffed French toast again after that brunch until a couple of years ago when I was reminded of it and served it at an event I hosted for other local Denver area food bloggers. What I love about it in addition to the fabulous taste? It’s made the night before so it’s a great time saver the morning of an event; just pop it in the oven and it bakes while coffee is made and last minute details are managed.
For that reason it has become our standard for Christmas morning since then; five minutes to pop it into the oven and we can sip some coffee and open gifts while it’s baking. The only change I’ve made over the years is to add a bit of maple syrup to the section of the recipe for blueberry sauce and I think that was a good call. This is not just for holidays but it sure is a nice treat from Thanksgiving through New Year’s and even into Easter morning!
It’s easy, luscious and really so perfect with a simple side of bacon. Want another version? I’ve got a couple!
More of Our Favorite Overnight Breakfast Recipes
- Apple Bread Pudding with Caramel Sauce
- Pumpkin Pecan Overnight French Toast with Bourbon
- Blueberry and Cream Cheese Overnight Stuffed French Toast
- Blackberry and Cream Cheese Stuffed French Toast
PIN IT! ‘Blueberry and Cream Cheese Stuffed French Toast’
Blueberry and Cream Cheese Stuffed French Toast
Ingredients
For the French Toast:
- 1 loaf French bread sliced and cubed
- 2 8- oz. packages cream cheese cubed
- 1 cup blueberries
- 12 large eggs
- ½ cup maple syrup
- 2 cups milk
For the Blueberry Syrup!
- 1 cup sugar
- 1 Tbsp cornstarch
- 1 cup water
- 1 cup fresh blueberries rinsed and drained
- ¼ cup maple syrup
- 1 Tbsp butter
Instructions
To Make the French Toast:
- Preheat oven to 350°.
- Grease13X9″ baking pan.
- Place half of the bread cubes evenly in pan.
- Scatter cream cheese cubes on top and sprinkle with blueberries.
- Arrange remaining half of bread cubes on top.
- Combine eggs, syrup and milk and pour over bread mixture.
- Cover with foil and chill overnight.
- Bake covered 30 minutes, then uncover and bake 30 more minutes until puffed and brown.
- Serve with Blueberry Syrup
To Make the Blueberry Syrup:
- In small saucepan combine sugar, cornstarch and water and heat over medium high heat.
- Cook, stirring occasionally for 5 minutes or until thickened.
- Add 1 cup of blueberries and simmer, stirring occasionally until most berries have burst, about 10 minutes.
- Add syrup and butter and stir until well blended.
- Transfer to serving bowl.
- Place French Toast on individual serving plates and top with Blueberry Syrup.
Can’t thank you enough for posting this recipe! I made it many times while in college, using a roommate’s copy of Colorado Collage. Kept meaning to track down a copy for myself just to get my hands on this recipe. On a whim, I searched the internet and did a happy dance when I saw your post! 🥰
I’m delighted that this helped. It is a fabulous recipe and I have other things that I’ve Loved from Colorado Collage too@
I LOVE this recipe. I don’t make it too often because it’s so indulgent, but when I do, my family and I devour it. The only change I’ve ever made to it is I mix a little powdered sugar in the cream cheese to sweeten it just a bit and give it an almost cheesecake-like taste. Thank you so much for sharing it!!
I’m so glad you love it Becky; it’s the first one I made but since I’ve done a few others. Try the pumpkin one over the holidays…it’s great too!
I’m so glad you enjoy it too…my kids are both now on their own and in different states but this is the ONE recipe they let me know they would love for breakfast when they come to visit…and I’m good with that!
Hi Barb, happy new year! This stuffed French toast sounds just divine. You’ve reminded me that I have a Junior League cookbook from Colorado and I need to pull it out. I hope you have a wonderful, delicious 2016!
Hi Hannah…good to hear from you! If you have that book you do need to dig it out; they are some of my favorites; I’ve never had anything I didn’t like! I just bought a cabinet for cookbooks to put in my kitchen…all of them will find a place in the Cookbook Cabinet of Distinction. 🙂
Hope you’re doing well and Happy New Year back at ya! 🙂
This is our mos favorite for just about all occasions, breakfast, entertaining, and even picnics.
Ours too! I make another version and put in a bit of goat cheese but either one is a winner.
My son made this today for my husband and my anniversary. We cut the recipe in half since it was just the 3 of us. The recipe is GREAT and perfect for a first time cook!
Thank you for sharing this recipe. It looks yummy!
It’s truly fabulous Jeannie. I made it the first time I hosted a local food blogger group in my home. Tough critics…all LOVED it! (Whew!)
This looks amazing and something I would love to wake up to on Christmas morning!
Holy yum! That looks decadent – Now I need blueberries and I am set 🙂
It is fabulous…I honest think the best stuffed type French toast I’ve ever had. Made even better by being done the previous night. Perfect for holidays all year.
Thanks for sharing this again, Barb, since I missed it the first time around! What an absolutely delicious French toast this must be. I do believe this will be just the perfect thing for Thanksgiving breakfast this year!
Oh my word!! This looks amazing. I have bookmarked it for the holidays!
I am always on the look out for books like that… GREG
I adore stuffed French toast! I just don’t seem to have it often enough.
those Junior Leaguers and their spiral bound cookbooks! 🙂 I started my collection of the Lake Oswego Junior League books when I was in college – I LOVE them!
this french toast looks heavenly. just perfect.
I emailed this to my hubby. let’s see if he gets the hint! 😉 Blueberry season here isn’t until later in July.
Will be worth the wait; just one of the best breakfast dishes I’ve ever had. I hope you enjoy it too!
This dish is fabulous! I made it this morning for my boyfriend and Mom. They both LOVED it! The picture is was caught my eye. Yummy!!! Thanks for such a great recipe!
Thanks for letting me know…so glad to hear you enjoyed it too!
Doesn’t this look beautiful and perfect for Christmas morning. I love our Junior League books and for some reason take pride in them, even though I’ve had nothing to do with their production. 🙂 I lost my hard drive a few weeks ago and am finally recapturing all the blogs I followed. I’ve got some wonderful catching up here at your place.
Ouch…I know how much that hurts. Which is why I now have an external hard drive and online backup!
I do love our JL books; think they’re some of the best I’ve ever seen. I don’t think I’ve ever made something from any one of them that I didn’t love.
We’re making this dish ourselves for Christmas breakfast because we can make it the night before and also because I had to promise my daughter Lauren. Company ate the piece I ‘thought’ I had squirreled away for her! Happy Holidays Lea Ann; hope you do make our next Rocky Mountain Food Bloggers event!
Oh my god, this sounds amazing. And I love, love, LOVE the fact that it can be made the night before. Next time I’m having people over for brunch, I’m sooooo making this.
Do it! It’s really easy too…no big prep work and a really wonderful dish. Let me know, OK?
Oh. God. This plus a champagne cocktail would make the rest of any day seem so lame that you may as well go straight back to bed afterwards.
Hehe…so I guess the trick would be to just keep drinking the cocktails all day, huh?
Tasty brunch Barbara! Seems to be a not-to-complicated recipe that will be a hit with all guests. Im trying to make Friday work but with 6 days (from Friday) till crazy Euro trip, it might be pushing it. I always appreciate you including me.
I hope you can make it but understand if you can’t! If not, we’ll get together again after the holidays I’m sure!
Decadent.. and absolutely perfect for brunch!! I do a breakfast dish for work and so am always looking for new recipes and guess what? This one is going to the top of the list!!!
I think Junior League cookbooks are incredible – the ones I have are full of wonderful recipes and I love the the money goes to a worthy cause!!
Really very easy and so far…has been a big hit! Served for brunch but also served last night to neighbors for ‘brinner’ – tried to save a little piece for my daughter but someone stole into the kitchen and finished it off; guess that means it was a hit!
This makes a big pan; it can be halved and put into an 8X8″ dish too.
Was this taken with your point and shoot? It’s pretty phenomenal–and it looks great! Thanks again for having us over on Sunday–it was a treat.
Thank you Mary, mean a lot coming from you. It was taken with my P&S; I won’t deny it’s a good one, but just not capable of using with lenses so it was time for an upgrade. Would love to get together sometime and learn from a more experienced Canon user. I’ll cook!
Dear Barb, Thanks again for having us and for serving this fabulous French Toast Bake on Saturday! I will make note of it in my Colorado Collage copy. I also have enjoyed our Junior Leagues cookbooks. My favorite is Colore. Their dishes are always a success. Wishing you a great day. Kirsten (say “Hi” to Abby from me).
This is an exceptional sounding recipe–and absolutely perfect for a cold winter day. Thank you for sharing!
Dan @ Casual Kitchen
Thanks Dan…leftover will be served tonight for what I call Brinner…also an excuse to have a Mimosa this evening!
omg. this looks absolutely incredible – I want one!
Make one..really not hard; and of course, just sub some gluten free bread for the French bread and you’re got a GF version!
Seriously? Wow! What an incredible and perfect brunch dish. Made the night before and on the plate looking as fabulous and mouthwatering as this? I love it! Like a fancy version of a blintz! Barbara, I love it! And I’d love to taste it.