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Stuffed Blueberry French Toast

Yummy doesn't even come close. French bread spread with honey-walnut cream cheese and blueberry preserves is baked and served with fresh blueberries on top in this breakfast dish that starts the day right.

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  • prep time 20 min
  • total time 8 hr 55 min
  • ingredients 12
  • servings 6
 

Ingredients

French Toast

1
loaf (1 lb) soft French bread (about 18 inches long)
1/2
cup honey-walnut cream cheese spread (from 8-oz container)
1/2
cup blueberry preserves
4
eggs
3/4
cup milk
2
tablespoons sugar
1/4
teaspoon salt
2
tablespoons butter or margarine, melted

Topping

1/2
cup water
2
tablespoons sugar
2
teaspoons cornstarch
3
cups fresh blueberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese and preserves. Top with remaining bread slices to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
  • 2 In medium bowl, beat eggs, milk, 2 tablespoons sugar and the salt until well blended. Pour over bread in dish. Let stand 5 minutes. Cover tightly with foil; refrigerate 8 hours or overnight.
  • 3 Heat oven to 400°F. Uncover dish; drizzle with butter. Cover with foil; bake 10 minutes. Uncover dish; bake 15 to 20 minutes longer or until golden brown.
  • 4 Meanwhile, in 2-quart saucepan, mix water, 2 tablespoons sugar and the cornstarch. Stir in 1 cup of the blueberries. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium; simmer uncovered 1 to 2 minutes, stirring constantly, until slightly thickened. Remove from heat. Stir in remaining 2 cups blueberries.
  • 5 Serve topping over French toast.
  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese and preserves. Top with remaining bread slices to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
  • 2 In medium bowl, beat eggs, milk, 2 tablespoons sugar and the salt until well blended. Pour over bread in dish. Let stand 5 minutes. Cover tightly with foil; refrigerate 8 hours or overnight.
  • 3 Heat oven to 400°F. Uncover dish; drizzle with butter. Cover with foil; bake 10 minutes. Uncover dish; bake 15 to 20 minutes longer or until golden brown.
  • 4 Meanwhile, in 2-quart saucepan, mix water, 2 tablespoons sugar and the cornstarch. Stir in 1 cup of the blueberries. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium; simmer uncovered 1 to 2 minutes, stirring constantly, until slightly thickened. Remove from heat. Stir in remaining 2 cups blueberries.
  • 5 Serve topping over French toast.

EXPERT TIPS

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Expert Tips

Frozen berries can be substituted for the fresh. When the remaining 2 cups frozen berries are stirred in, let the mixture stand 3 to 5 minutes to let the berries thaw before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
1g
1%
),
Cholesterol
170mg
170%;
Sodium
770mg
770%;
Total Carbohydrate
78g
78%
(Dietary Fiber
4g
4%
  Sugars
30g
30%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
15%;
Iron
15%;
Exchanges:
3 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.