Tuesday, December 28, 2010

Blueberry Cream Cheese Stuffed French Toast

Blueberry Cream Cheese Stuffed French Toast

When @vinoluci began tweeting about this French toast recipe, I knew exactly what I was making Christmas morning. Not only did it look just amazing, but the make ahead factor completely sold it to me. Prep the night before and let it sit in the fridge overnight? The BEST idea ever.

Eggy bread, loads of rich cream cheese and smothered with blueberry sauce, this is our favorite breakfast recipe ever. Try switching up the fruit with different kinds of berries, peeled and sliced peaches, pitted cherries, or whatever strikes your fancy. This recipe halves well too for smaller families like ours-and the leftovers are great from the microwave the next day.

Adapted from Vino Luci

French Toast:

1 loaf french bread, cubed (I allowed my bread to get somewhat stale first)
two 8 oz packages of cream cheese, cubed
1 cup blueberries (I used frozen, they worked fine)
12 large eggs
1/2 cup maple syrup
2 cups milk

Grease a 9x13 inch pyrex pan with butter. Scatter 1/2 of the bread cubes over the bottom. Top with the cream cheese, then the blueberries, and the remaining bread cubes. Set aside. In a large bowl, whisk together the eggs, maple syrup, and milk. Pour evenly over all the bread cubes. Cover with plastic wrap and put in the fridge overnight.

In the morning, pre-heat your oven to 350 F. Take off the cling film and cover the pan with foil. (I would grease the side that is touching the bread, as some stuck when I pulled it off). Bake for 1/2 hour, then remove the foil and bake 1/2 hour longer until puffed and browned on top.

Makes 8 good sized servings. Serve with blueberry sauce below.

Blueberry Sauce:

1 cup sugar
1 cup water
1 tbsp cornstarch
1 cup blueberries, rinsed and drained (I used frozen)
1 tbsp butter

Heat the sugar, water, and cornstarch over medium heat until boiling and thickened. Add the blueberries and stir. They will pop and meld into the sauce. I didn't think mine was quite thick enough, so I stirred about 1 tbsp more cornstarch into some cold water and then stirred that in. When your sauce is thick enough, remove from the heat and add the butter, stirring until it's melted. Serve with the French toast.
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