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Blueberry Stuffed French Toast


12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)
2 8 oz pkg of cream cheese
1 cup of blueberries
12 eggs
1/3 cup maple syrup
2 cups milk
1 Tbsp of cinnamon
dash of nutmeg

For the sauce
1 cup of sugar
2 Tbsps of cornstarch
1 cup of water
1 cup of blueberries
1 Tbsp butter

Arrange the bread in a buttered 13" x 9" pan
cut the cream cheese into squares and place over bread
sprinkle the blueberries over the cheese
arrange the bread cubes over the top of the blueberries

In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well
pour the mixture over the bread mixture
chill the mixture overnight

Bake the mixture at 350 degrees for about an hour or till it is puffed and golden brown

In a small sauce pan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.

Serves 6 - 8