Monday, April 1, 2013

Cream Cheese Stuffed Blueberry French Toast

We enjoyed this one for Easter brunch.  It was absolutely delicious!

French Toast Ingredients ::

* Loaf French bread, at least 12 slices, (cut into 1 inch cubes)
* 1 (8oz) package of cream cheese (cut into 1 inch cubes)
* 1 cup blueberries
* 12 eggs, beaten
* 1/3 cup maple syrup
* 2 cups milk
* 1 tsp vanilla extract

Sauce Ingredients ::

* 1 cup white sugar
* 2 tbsp cornstarch
* 1 cup water
* 1 cup blueberries
* 1 tbsp butter

Directions ::

1.  Lightly grease a 9x13 inch baking dish.  Arrange half the bread cubes in the dish, and top with cream cheese cubes.  Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread cubes.

2.  In a large bowl, mix the eggs, milk, vanilla extract, and syrup.  Pour over the bread cubes.  Cover and refrigerate overnight.

3.  Remove the bread cube mixture from the refrigerator about 30 minutes before baking.  Preheat the oven to 350 degrees F (175 degrees C).

4.  Cover and bake 30 minutes.  Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

5.  While the French toast is baking, in a medium saucepan, mix the sugar, cornstarch, and water.  Bring to a boil.  Stirring constantly, cook 2 minutes.  Mix in the remaining 1 cup blueberries.  Reduce heat and simmer 10 minutes, until the blueberries burst.  Stir in the butter, and pour over the baked French toast.

I don't know about you, but I think anything that has cream cheese in it is a winner!

This is the second Blueberry French toast recipe I've posted about.  Where they are different from each other, they are both delicious!  This one does take a little more prep and cooking time though.


~  Patty ~


  1. Patty, this looks and sounds delish! We love dishes like this, but I have not yet tried one as yummy looking as this. Thank you for both of these. I still have some local blueberries in the freezer from last summer. Time to dig them out!

    Also...Peyton was THRILLED to hear that you live near and have visited Southfork!! She has been pleading her case for a family trip't be surprised if someday I give you a heads up that we will be visiting near you!!

    Have a nice evening, friend!

  2. I was just thinking that I had drooled over this recipe before when I saw this was the second such recipe you have shared! This one looks fantastic!!! Happy Easter!

  3. *gasp* that looks so yummy! I just pinned it and will be giving this one a try. Thanks for sharing it Patty!

  4. That sounds heavenly! I wonder if you could switch strawberries for the blueberries? (Not a fan of the blueberry!)

    1. No reason why you can't! Cooking them with the syrup may need to be tweaked a little though since blueberries may cook a little differently than strawberries.


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