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Return to browsing category: Fall/Winter

Blueberry Stuffed French Toast by John Surina serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Blueberries, French Bread and Cream Cheese in a baked strata

Ingredients:

1 whole

French Bread Load (cubed)

16 oz

Cream Cheese (cut into 1/2 in cubes)

2 cups

Frozen Blueberries ( rinsed and drained)

12 whole

Large Eggs

1/3 cup

Maple Syrup (the real stuff)

2 cups

Milk

Blueberry Syrup

2 cups

Sugar

4 tbls

Carn Startch

2 cups

Water

2 cups

Frozen Blueberries (rinsed and Drained

2 tbls

Butter

Directions:

(Notes: use parchment paper to line pan. Freeze Cream cheese before making up dish. It tastes much better if you use real maple syrup.)

Grease 9 X 13 (need to use grease or butter, spray stuff no work
Place half of the bread cubes evenly in pan, covering the bottom
Scatter cream cheese and 3 cups of Blueberries evenly around the pan
Arrange remaining bread over blueberries
In a large bowl mix together eggs, milk and syrup, whisk to blend well
Pour liquid evenly over all
Cover with foil and refrigerate overnight.
Bake covered at 350 for 30 minutes
Remove foil and bake another 30 minutes
SYRUP:
Combine sugar, starch. and water in sauce pan and cook until thickened, about 5 minutes
Stir in blueberries and simmer 10 minutes stirring occasionally, until most of the berries have burst
Add butter and stir until melted
Place Syrup in jar and chill

Categories:

Brunch
Eggs & Cheeses
Fall/Winter
Holiday Favorites