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” cu

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TAGS: Food & Drink