Overnight Blueberry Stuffed French Toast10/10/2013 - Author: Natasha Phillips - 1 Comment
This is a recipe that I grew up with and was often used for breakfast at one of the local B&B’s. It is and was such a favorite that I haven’t really changed much. I cut the sugar back from the original recipe and at times I substitute stevia which is a natural sweetener that has zero calories! Sometimes I like to put these in individual jumbo muffin cups and freeze them to just pull one out here and there. Any bread works well, however I do feel a french bread/sourdough type works a little better. I only say that because it is a little denser so the texture of the bread still shines through. These are great with a little drizzle of maple syrup or with the blueberry syrup recipe included here. Let me know what you think!
Overnight Blueberry Stuffed French Toast
14 slices of bread or enough to fill a 9×13 pan 2/3 full
1 – 8 oz cream cheese cold and cubed
1 1/2 Cup Blueberries
14 large eggs
1/4 cup sweetener (sugar, honey, syrup, stevia, ect…)
2 1/2 cups Milk
1 Tbsp. Vanilla
8 Tbsp. Butter or margarine
Cube the bread and fill 9×13 pan or 12 jumbo muffin cups, sprinkle with the blueberries. Cube cream cheese and sprinkle over the top of the cubed bread. Beat the eggs, then add the sweetener, milk and vanilla. Pour milk mixture over bread then top with cubed 8 Tbsp butter. Cover with foil or Saran wrap and chill overnight, 8-10 hours. Bake in preheated oven at 350F covered for 30 minutes and uncover for 30 minutes longer. Let cool slightly before serving. Top with maple syrup or the following blueberry syrup recipe.
1 cup Sugar
2 Tbsp. Cornstarch
1 cup Water
1 cup Blueberries
1 Tbsp. Lemon Juice
2 Tbsp. Butter or Margarine
Mix the Sugar and cornstarch over medium heat. Add the Water and blueberries, stir constantly and bring to a rolling boil. Add the butter or margarine and boil for 1 minute. Remove from heat and cool slightly. Serve hot or cold. Great topping for ice cream as well.