Name: Blueberry Stuffed French Toast
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 12 slices of french bread, cut into 1" cubes; 16 oz cream cheese, chilled and cut into 1" cubes; 2 cups fresh blueberries, rinsed and drained; 12 large eggs; 1/3 cup maple syrup; 2 cups milk; salt, to taste; 1 cup sugar; 2 tbsp cornstarch; 1 cup water; 1 cup fresh blueberries; 1 tbsp butter; squeeze of lemon juice

Serves: 8
Prep: 15 min
Cook: 1 hr
Total: 1 hr 15 min
Difficulty: Easy

Ingredients

Servings 8

12 slices of french bread, cut into 1" cubes
16 oz cream cheese, chilled and cut into 1" cubes
2 cups fresh blueberries, rinsed and drained
12 large eggs
1/3 cup maple syrup
2 cups milk
salt, to taste

Blueberry Syrup

1 cup sugar
2 tbsp cornstarch
1 cup water
1 cup fresh blueberries
1 tbsp butter
squeeze of lemon juice

Method

Day 1

Grease a 9x13 baking pan.
Place 1/2 of the bread cubes evenly in the pan. Scatter cream cheese cubes over bread cubes and sprinkle with the blueberries. Arrange remaining bread cubes over blueberries.
In a large bowl, combine eggs, syrup, milk and salt and whisk to blend. Pour evenly over bread mixture.

Cover with foil and refrigerate OVERNIGHT.

Day 2

Preheat oven to 350°.
Bake, covered with foil, in middle of the oven for 30 minutes. Remove foil and continue baking for 30 minutes, or until puffed and golden brown.

Serve with:

Blueberry Syrup

In a small saucepan combine sugar, cornstarch, and water over medium-high heat. Cook, stirring occasionally, 10 minutes, or until thickened. Stir in blueberries and lemon juice and simmer, stirring occasionally, 10 minutes or until berries burst. Add butter and stir until melted.