Blueberry Stuffed French Toast

/ Monday, May 18, 2009


Plus this...

Equals this...
Blueberry Stuffed French Toast

1 loaf challah bread, sliced into 1/2 inch cubes
2 (8 ounce)
packages cream cheese, cut into 1-inch cubes
1 cup blueberries, fresh
12 extra-large eggs
1/3 cup maple syrup

2 cups fresh milk

1. Spray a 9 x 13 x 2-inch glass baking pan with cooking spray. Place half of bread cubes in the pan. Scatter cream the cream cheese cubes over bread, and then blueberries over cream cheese. Place remaining bread cubes on top of the blueberries

2. In large bowl, whisk together eggs, syrup and milk. Pour evenly over bread. Cover the baking pan with plastic wrap and refrigerator overnight

4. Preheat oven to 350 degrees. Place the soaked french toast in the oven. Bake for 30 minutes covered with foil or parchment and then 30 minutes uncovered, until puffy and golden brown. Serve and enjoy!

This recipe is perfect for a brunch party, like the one I threw for the Murphy girls this Mother's Day. You prep everything the night before, pop the baking dish in the oven as you shower or set the table...voila! French toast is totally finished. Serve it with homemade blueberry sauce, or cheat a bit by heating up regular maple syrup with 1/2 cup frozen blueberries in a small sauce pan over medium heat.

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