Blueberry Stuffed French Toast

(from holm’s recipe box)

From the Lake Holm Ward Cookbook

Source: Paula Corner

Categories: breakfast

Ingredients

  • 1 loaf challah bread (or sourdough)
  • 1 4-oz pkg cream cheese
  • 2 c blueberries, fresh or frozen, rinsed and well drained
  • 8 eggs, beaten
  • 1 1/2 c milk
  • 1/4 c maple syrup
  • 1/4 c butter, melted

Directions

  1. Remove crust from bread; cut into 1" cubes (makes about 10 cups). Cut cream cheese into small cubes.

  2. Grease a 9×9 dish.

  3. Place half the bread cubes in the dish.

  4. Sprinkle with cream cheese cubes and 1 cup blueberries.

  5. Top with remaining bread cubes and 1 cup blueberries.

  6. In a bowl, beat together eggs, milk, maple syrup, and butter until well combined.

  7. Carefully pour over bread mixture. Bake in preheated 350 degree oven about 1 hour until a knife inserted in center comes out clean, covering with foil if edges brown too much.

  8. To serve, cut into squares. Accompany with additional maple syrup, if desired.

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