{I made this french toast for Christmas morning breakfast...Delicous!}
Blueberry Stuffed French Toast
1 loaf french bread, unsliced
1 {8 ounce} package cream cheese, cubed
1-2 cups fresh blueberries
8 eggs
2 and 1/2 cups milk, light cream, or half and half {I used 2% milk}
6 tablespoons butter or margarine, melted
1 teaspoon cinnamon
1 tablespoon vanilla
Cut french bread loaf into cubes. (you should have about 12 cups of bread cubes)
Grease a 9 x 13 inch baking dish. Place 1/2 the cubes in the baking dish. Top with cream cheese cubes and blueberries. Then top with remaining bread cubes.
In large mixing bowl, using a wire whisk , mix together eggs, milk, melted butter, cinnamon and vanilla until well combined. Pour evenly over bread cubes . Using a spatula, lightly press down to moisten. Cover with plastic wrap and refrigerate for 2-24 hours. {I did it overnight}
Preheat oven to 325 degrees and remove plastic wrap from baking dish. Bake for 35-40 minutes until center is set and edges are slightly golden. Let stand about 10 minutes before serving. Serve with maple syrup. {this is sooooo good} Enjoy! |