Blueberry Stuffed French Toast

Blueberries, cream cheese, maple syrup perfect for breakfast brunch, or even dinner.

12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)

2 8 oz. pkg of cream cheese

1 cup of blueberries

12 eggs

1/3 cup maple syrup

2 cups milk

1 tablespoon of cinnamon

dash of nutmeg

For the sauce

1 cup of sugar

2 tablespoons of cornstarch

1 cup of water

1 cup of blueberries

1 tablespoon butter

Arrange the bread in a buttered 13 x 9 inch pan; cut the cream cheese into squares and place over bread; sprinkle the blueberries over the cheese; arrange the bread cubes over the top of the blueberries.

In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well pour the mixture over the bread mixture; chill the mixture overnight.

Bake at 350 for about an hour or till it is puffed and golden brown.

Sauce

In a small saucepan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.

This recipe comes from my friend and co-worker Sheri O'Neal. It is so good. She made it for a breakfast staff meeting. I think we need to have more of those.

Picture Creative Culinary.com

Note: To cut on calories I omit the sauce and exchange fresh blueberries for a can of blueberries or mixed berries to go right on top of the casserole. It provides sweetness and sauce like baked into the casserole.

Yum