Cream Cheese-Stuffed French Toast with Blueberries recipe

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Ingredients

cooking spray
1 loaf crustless white bread, cubed
6 cups fresh blueberries
1 (8 ounce) package cream cheese
½ cup white sugar
½ cup sour cream
1 ¼ teaspoons vanilla extract
½ loaf French bread
7 large eggs
1 ½ cups milk
1 ½ cups half-and-half
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup powdered sugar

Nutrition Info

520.4 calories
carbohydrate: 69.5 g
cholesterol: 176.3 mg
fat: 20.9 g
fiber: 3.8 g
protein: 15.5 g
saturatedFat: 11.1 g
servingSize: -
sodium: 609 mg
sugar: 29.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.

  2. Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.

  3. Cut French bread into ten 1-inch thick slices and place on top.

  4. Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.

Recipe Yield

1 9x13-inch dish

Recipe Note

This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.

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