Blueberry Cream Cheese Stuffed Baked French Toast

"An easy and tasty Sunday morning breakfast you make the night before! From the White Lace Inn, Sturgeon Bay, Door County, Wisconsin."
 
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photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
photo by Mandy at Food.com photo by Mandy at Food.com
photo by Crocheting Mama photo by Crocheting Mama
photo by  Pamela photo by  Pamela
Ready In:
55mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
  • Sprinkle blueberries evenly over bread.
  • Microwave cream cheese in bowl for 2 minutes.
  • Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
  • Spread over blueberries.
  • Cut French bread into 10-1 inch thick slices, place over cream cheese.
  • Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
  • Cover and refrigerate overnight.
  • Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
  • Let set before slicing.
  • Sift powdered sugar over before serving.

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Reviews

  1. This is a great recipe for that "special breakfast". I used frozen blueberries as fresh are not yet in season. Make sure you let it set (I would suggest 10-15 minutes) or it will not look pretty when you serve it. This is one french toast that doesn't need any of that bottled syrup.
     
  2. Thanks for the great recipe.Due to the ice storm I decided to try something new. This recipe is the ticket. I was not able to get out for fresh berries so I used Blueberry pie filling and omitted the sugars. Perfect for a cold morning. I did take more baking time. Next time I will take it out of the frig. and let sit at room temp. for awhile. Definetly a keeper!
     
  3. Awesome recipe! The only changes I made were reducing the amount of Blueberries down to four cups & using Blueberry cream cheese which made more sense to me. It was so delicious & very filling. Doesn't take much to really fill you up. This is a restaurant quality dish. Powdered sugar topping isn't necessary. No syrup needed either. It's perfect as is. Best recipe in my arsenal. You must try this!!!!!
     
  4. One of the best new recipes I've tried in a while. The only change I made was to only use 4 cups of blueberries. It was very easy to make, too.
     
  5. I made this for Christmas breakfast this year and it was heavenly! I followed the recipe exactly except that I didn't have enough frozen blueberries, so I added frozen peaches to the mix.
     
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Tweaks

  1. I made this twice this summer with fresh blueberries. It is SO GOOD! I did make a few changes to use what I had without a trip to the store. I left crusts on the bread and used a variety of partial loaves I had out, some raisen bread that was too dry to eat plain, some leftover sourdough and some regular sandwich bread. I had cream, no half and half, so used 1 cup cream and 2 cups milk. We used maple syrup instead of topping with powdered sugar. My kids loved this so much. Yesterday, I made it again using apples instead of blueberries. It too, was yummy. I used 6 cups of Granny Smith apples and sprinkled them with about 1/2 cup of sugar and 1 tsp of cinnamon. Next time I will use a softer apple as they held their texture too well and we would have liked it better a little less "crunchy". I'm also going to try it with apples and blueberries (to make my frozen winter stash of berries go farther) We'll be creating new versions of this wonderful breakfast for a very long time. Thank you so much.
     
  2. This was delicious! I made it exactly as directed, except I used 6 cups of frozen raspberries instead of blueberries. This made it tarter, but was still sweet enough to not need to add dashes of maple syrup to the finished dish.
     
  3. This was a hit on Christmas morning. I used only 4 cups of blueberries, which was plenty. I also subbed lowfat yogurt for the sour cream. This was easy to prepare and bake, thanks!
     
  4. I really have to re-review this wonderful dish. As I am now living in Finland, I think this would be wonderful made with finnish sweet bun loaf called "pulla", which is flavored with cardamom, instead of using bread. Also I would substitute the cream cheese with quark. The blueberries really need some sugar if not using blueberry pie filling. Great recipe!
     
  5. This is going in my special occasion breakfast book. Really easy to make the night before and simple to pop in the oven. I used mixed berries instead of the blue berries and thicker french bread, but all the rest was the same and delicious! Hubby loved it!
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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