Blueberry Stuffed French Toast

with Blueberry Sauce

  • 18 slices “farm” white bread, remove crusts and cut into 1 inch cubes
  • 2 - 8oz packages cold cream cheese, cut into 1 inch cubes
  • 3 cups blueberries, fresh or fresh frozen
  • ½ cup raisins
  • 14 large eggs
  • 3 cups milk
  • ½ cup maple syrup
  • ½ teaspoon cinnamon
  • for blueberry sauce
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon butter
  1. The night before, arrange half the bread cubes in a 10 x 15 inch greased baking dish.
  2. Scatter the cream cheese over the bread and sprinkle the blueberries and raisins over the cream cheese.
  3. Arrange the remaining bread cubes over the blueberries. In a large bowl, whisk together the eggs, milk, syrup and cinnamon.
  4. Pour the egg mixture evenly over the top, cover and chill overnight.
  5. Bake covered with foil in the middle of a 350 degree oven for 30 minutes.
  6. Remove the foil and bake for 30 more minutes until puffed and golden.
  7. for blueberry sauce
  8. In a small saucepan, stir together the sugar, cornstarch and water.
  9. Cook mixture on medium heat for 5 minutes or until thickened.
  10. Stir in the blueberries and simmer for 10 minutes.
  11. Add the butter and stir until melted.
  12. Serve over the French Toast. Serves 12.

Serves 8

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