Served with the Blueberry Sauce or with real maple syrup, don't expect leftovers.
An easy do-ahead overnight recipe for breakfast or brunch.
Blueberry Stuffed French Toast
10 cups of Italian or French bread (slightly less than a one pound loaf) cut into 1-inch cubes, divided
1 8-oz. package reduced fat (or regular) cream cheese, cut into 1-inch cubes
1 cup frozen (or fresh) blueberries, divided
2-1/2 cups milk
1 teaspoons vanilla
½ teaspoons nutmeg
1/3 cup maple syrup
¼ teaspoons salt
2 tablespoons butter
¾ cup sugar
2 tablespoons cornstarch
1 cup cold water
1 cup frozen (or fresh) blueberries
1 tablespoon butter
1 tablespoon lemon juice
For French Toast
The night before baking, lightly grease a 9 x 13 baking pan.
Distribute half of the bread cubes over the bottom of the pan. Distribute the cream cheese cubes evenly over the bread cubes. Distribute most of the one cup of blueberries over the cream cheese cubes. Top with remaining bread cubes and then finally with remaining blueberries.
In a large bowl, beat together eggs, milk, vanilla, nutmeg, maple syrup, and salt. Pour egg mixture evenly over bread cubes.
Dot with butter. Cover pan and refrigerate overnight.
When ready to bake, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 F.
Cover pan with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 30-40 minutes, or until golden brown and center is set.
For Blueberry Sauce
In a medium saucepan, combine sugar and cornstarch. Add water and stir together. Boil over medium heat for 2 minutes, stirring constantly. Stir in blueberries. When mixture boils, reduced heat and simmer for 8-10 minutes. Stir in butter and lemon juice.
Keep the sauce warm. Serve Blueberry Stuffed French Toast with Blueberry Sauce or with maple syrup.