Blueberry and Cream Cheese Stuffed French Toast

A great make ahead dish the night before for a special breakfast; this Blueberry and Cream Cheese Stuffed French Toast is made the night before and ready for the oven in the morning.

Course Breakfast

Cuisine American

Keyword blueberry, cream cheese, french toast, stuffed

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings Servings

Calories 710kcal

Author Barb

Ingredients

For the French Toast

1 loaf French bread sliced and cubed
16 ounces cream cheese cubed
1 cup blueberries
12 large eggs
½ cup maple syrup
2 cups milk

For the Blueberry Syrup

1 cup sugar
1 tablespoon cornstarch
1 cup water
1 cup fresh blueberries rinsed and drained
¼ cup maple syrup
1 tablespoon 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.

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.

Nutrition