Saturday, April 3, 2010

Stuffed Blueberry French Toast

This is a fantastic recipe for brunch. I recommend serving it with a frittata or quiche (super easy recipe coming soon) and fresh fruit. Although it is pretty easy to put together, it tastes great and presents nicely, so guests love it. And, since you can prepare most of it the night before, it makes for less work the day of your event.

Stuffed Blueberry French Toast
12 slices thick bread, crusts removed and cubed (Potato or buttermilk work the best. Something light and fluffy.)
8 oz cream cheese
1 pkg (16 oz) frozen blueberries, or 3 cups fresh blueberries
10 eggs
1/3 cup milk
1 cup water
1 cup sugar
2 T cornstarch
1 T butter

Grease a 9x13 glass baking dish. Place 1/2 of the cubed bread in dish and spread around evenly. Cube the cream cheese into small pieces and arrange evenly in dish over bread. Add 1/3 of the blueberries over the cream cheese. Arrange remaining bread over the top. In medium bowl, beat together eggs, maple syrup and milk. Pour evenly over the bread so everything is moistened. Cover and refrigerate overnight.
In the morning, preheat your oven to 350 degrees. Cover pan with foil and bake for 30 minutes. Remove foil cover and bake for an additional 30 minutes, until top is lightly browned.
While dish is baking, prepare your sauce. In saucepan combine water, sugar and cornstarch. Stir together to dissolve the sugar. Heat over medium-high heat adding 1/2 of the remaining blueberries. When sauce is cooked and thickened, add the remaining blueberries and the butter. Continue to heat until sauce is hot all the way through.
Remove french toast from oven and allow to cool for about 10 minutes. Cut into 8-10 pieces. Spoon desired amount of sauce over each individual potion when serving.


  1. Yum! Yum! And pretty setting, too!

  2. All the food looks so good. I want to know how to fold the napkins how you did.