Ingredients
-
1
-
1
-
1 - 2
-
8
-
2 1/2
-
6
-
1
-
1
-
-
-
-
-
-
-
Directions
Blueberry-Stuffed French Toast, This is yummy and a very good recipe to make when you have company , Very tasty! I made this and took it to Sunday school for breakfast, and it got rave reviews I wish I’d cubed the cream cheese a bit smaller, but other than that, it was really good I did find it took a good bit longer than 35-40 minutes at 325 degrees to cook – after that length of time, at that temperature, it was still really mushy I turned the heat up to 375 degrees and baked for another 20 minutes, and that did the trick , So good! used half and half and whole milk I didn’t cube the cream cheese small enough so every now and then you’d get a big hunk but otherwise it was excellent I also used only about a cup of blueberries This is definitely a keeper!
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Steps
|
1
Done
|
Cut French Bread Loaf Into Cubes (you Should Have About 12 Cups of Bread Cubes). |
|
2
Done
|
Grease a 9x13-Inch Baking Dish. Place 1/2 of the Cubes in a Baking Dish. Top With Cream Cheese Cubes and Blueberries, and Then Top With Remaining Cubes of Bread. |
|
3
Done
|
in Large Mixing Bowl With a Wire Whisk, Mix Together Eggs, Milk, Melted Butter, Cinnamon and Vanilla Until Well Combined. |
|
4
Done
|
Pour Over Bread Evenly Over Top. Using a Spatula, Lightly Press Down to Moisten. |
|
5
Done
|
Cover With Plastic Wrap and Refrigerate For 2 to 24 Hours. |
|
6
Done
|
Preheat Oven to 325f and Remove the Plastic Wrap from Baking Dish. |
|
7
Done
|
Bake For 35 to 40 Minutes Until Center Is Set and Edges Are Slightly Golden. Let Stand About 10 Minutes Before Serving. Serve With Maple Syrup. |
