Stuffed Blueberry French Toast

(22)
1 reviews.
  • 20 min prep time
  • 8 hr 55 min total time
  • 12 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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. 5 Serve topping over French toast.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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