Blueberry Stuffed French Toast recipe

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Ingredients

16 slices firm white bread
1 (8 ounce) package Neufchatel cheese, softened
1 cup blueberries
3 cups milk
3 eggs
⅓ cup maple syrup
1 teaspoon vanilla extract
¼ cup white sugar
¼ teaspoon ground nutmeg
¼ cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup white sugar
1 tablespoon butter
1 cup blueberries

Nutrition Info

333.9 calories
carbohydrate: 56 g
cholesterol: 68.1 mg
fat: 9 g
fiber: 1.4 g
protein: 8.2 g
saturatedFat: 4.8 g
servingSize: -
sodium: 352.6 mg
sugar: 37.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.

  2. Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.

  3. Preheat an oven to 350 degrees F (175 degrees C).

  4. Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.

  5. To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.

Recipe Yield

12 servings

Recipe Note

Rich and very filling, but oh so good! You'll be coming back for seconds and thirds!

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