Blueberry Stuffed French Toast

Blueberry Stuffed French Toast

From: Chef/owner Elaine Herbert, Yelton Manor Bed and Breakfast, Michigan.

Yield: 9 servings.

  • 1 14-oz. loaf egg challah bread
  • 4 oz. cream cheese
  • 2 cups blueberries (fresh or frozen), divided
  • 8 eggs, beaten
  • 1 1⁄2 cups milk
  • 1⁄4 cup maple syrup
  • 1⁄4 cup butter, melted

Preheat oven to 350°F. Remove crust from bread; cut into 1” cubes (makes about 10 cups). Cut cream cheese into small cubes (makes about 1 cup).

Grease a 9”x 9”x2” baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and 1 cup of the blueberries over the bread. Top with remaining bread cubes and blueberries.

In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.

To serve, cut into squares. Accompany with additional maple syrup, if desired.