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Blueberry Stuffed French Toast

From ROMANTIC RIVERSONG INN
6 slices French bread, cubed
1 8-oz. packages cream cheese, cubed
1/2 cup blueberries
6 large eggs
1/4 cup maple syrup
1 cup milk

Preheat oven to 350°. Grease 8x8 inch pan. Place half of the bread cubes in pan. Scatter cream cheese on top and sprinkle with blueberries. Arrange remaining bread cubes on top. Combine eggs, syrup and milk. 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. Serve with blueberry syrup.

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