Blueberry-Stuffed French Toast
"This is yummy and a very good recipe to make when you have company."
- Ready In:
- 2hrs 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 loaf French bread, unsliced
- 1 (8 ounce) package cream cheese, cubed
- 1 -2 cup blueberries
- 8 eggs
- 2 1⁄2 2 1/2 cups light cream or 2 1/2 cups half-and-half
- 6 tablespoons butter or 6 tablespoons margarine, melted
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
directions
- Cut French bread loaf into cubes (you should have about 12 cups of bread cubes).
- Grease a 9x13-inch baking dish. Place 1/2 of the cubes in a baking dish. Top with cream cheese cubes and blueberries, and then top with remaining cubes of bread.
- In large mixing bowl with a wire whisk, mix together eggs, milk, melted butter, cinnamon and vanilla until well combined.
- Pour over bread evenly over top. Using a spatula, lightly press down to moisten.
- Cover with plastic wrap and refrigerate for 2 to 24 hours.
- Preheat oven to 325°F and remove the plastic wrap from baking dish.
- Bake for 35 to 40 minutes until center is set and edges are slightly golden. Let stand about 10 minutes before serving. Serve with maple syrup.
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Reviews
-
Very tasty! I made this and took it to Sunday school for breakfast, and it got rave reviews. I wish I'd cubed the cream cheese a bit smaller, but other than that, it was really good. I did find it took a good bit longer than 35-40 minutes at 325 degrees to cook - after that length of time, at that temperature, it was still really mushy. I turned the heat up to 375 degrees and baked for another 20 minutes, and that did the trick. -
So good! I used half and half and whole milk. I didn't cube the cream cheese small enough so every now and then you'd get a big hunk but otherwise it was excellent. I also used only about a cup of blueberries. This is definitely a keeper! -
Wonderful, wonderful, wonderful! I used some homemade wheat and honey bread and only used 2/3 of the package of cream cheese. It was divine! -
This was excellent! I followed the recipe, using milk instead of half and half. Yummy!! I will definitely make it again and I had two requests for the recipe. Thanks for a winner! -
This was the main feature of a brunch. It made lots and tasted great. Love these do ahead recipes. This is on the list for another brunch in the planning.
RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
