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!

Blueberry and Cream Cheese Stuffed French Toast

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!

Blueberry and Cream Cheese Stuffed French Toast

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!

Blueberry and Cream Cheese Stuffed French Toast

It’s easy, luscious and really so perfect with a simple side of bacon. Want another version? I’ve got a couple!

Favorite Overnight French Toast Recipes!

I love making dishes like this; the work is done the evening before so breakfast is simply the time it makes to bake. Perfect for Sundays and holidays...or any day!

PIN ‘Blueberry and Cream Cheese Stuffed French Toast’

Blueberry and Cream Cheese Stuffed French Toast Served with Bacon on a White Plate

Yield: 8 Servings

Blueberry and Cream Cheese Stuffed French Toast

Blueberry and Cream Cheese Stuffed French Toast Served with Bacon on a White Plate

A great make ahead dish the night before for a special breakfast.

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes

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
  • 1/2 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
  • 1/4 cup maple syrup
  • 1 Tbsp butter

Instructions

To Make the French Toast:

  1. Preheat oven to 350°.
  2. Grease13X9" baking pan.
  3. Place half of the bread cubes evenly in pan.
  4. Scatter cream cheese cubes on top and sprinkle with blueberries.
  5. Arrange remaining half of bread cubes on top.
  6. Combine eggs, syrup and milk and pour over bread mixture.
  7. Cover with foil and chill overnight.
  8. Bake covered 30 minutes, then uncover and bake 30 more minutes until puffed and brown.
  9. Serve with Blueberry Syrup

To Make the Blueberry Syrup:

  1. In small saucepan combine sugar, cornstarch and water and heat over medium high heat.
  2. Cook, stirring occasionally for 5 minutes or until thickened.
  3. Add 1 cup of blueberries and simmer, stirring occasionally until most berries have burst, about 10 minutes.
  4. Add syrup and butter and stir until well blended.
  5. Transfer to serving bowl.
  6. Place French Toast on individual serving plates and top with Blueberry Syrup.

Nutrition Information:

Yield:

8

Serving Size:

1 grams

Amount Per Serving: Calories: 710Total Fat: 31gSaturated Fat: 16gUnsaturated Fat: 12gCholesterol: 345mgSodium: 687mgCarbohydrates: 89gFiber: 2gSugar: 52gProtein: 22g

Similar Posts

37 Comments

  1. 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!

    1. 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. πŸ™‚

      Hope you’re doing well and Happy New Year back at ya! πŸ™‚

  2. 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!

    1. 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!)

    1. 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.

  3. those Junior Leaguers and their spiral bound cookbooks! πŸ™‚ 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.

    1. Will be worth the wait; just one of the best breakfast dishes I’ve ever had. I hope you enjoy it too!

  4. 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!

  5. 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. πŸ™‚ 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.

    1. 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!

  6. 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.

  7. 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.

  8. 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!!

    1. 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.

  9. 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.

    1. 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!

  10. 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).

  11. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.