Friday, February 4, 2011

Blueberry Stuffed French Toast

This is a recipe from Don's cousin Deb Klein. She made this when we went to CA for her 40th b-day 14 years ago, I think. We made this for dinner the other night. A keeper for sure!

Blueberry Stuffed French Toast

6 slices white bread
8 oz cream cheese, cubed
1 c blueberries
10 slices white bread, cubed

Spray a 9 x 13 pan with cooking spray. Put the 6 slices of bread in the bottom of the pan. Place the cream cheese cubes over the bread. Sprinkle the blueberries over the cream cheese and then top with the cubed white bread.

Combine:
3 c milk
3 eggs
1/3 c maple syrup(we used pancake syrup)
1 tsp vanilla
1/4 c sugar

Pour this over the bread and blueberries. Cover and let sit overnight in the refrigerator.(Beth didn't do this...)

Combine 1/4 tsp nutmeg and 1/4 c sugar. Sprinkle over the casserole. Cover with foil and bake at 350 for 30 minutes. Uncover and bake 30 minutes more, until golden brown.

Blueberry syrup

1 c water
1 c sugar

Over medium heat, cook this for 3 minutes. Add 1 c crushed blueberries and 1 T butter. Cook another 3-5 minutes. Serve over french toast.

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