Farmers' Guest House blog
March 30th, 2013

Stuffed Blueberry French Toast

I served this at our last quilt retreat and just received a request for the recipe.
12 eggs
2 ½ cups whole milk
½ cup maple syrup
1 teaspoons ground cinnamon
¼ teaspoon salt
1 Tablespoon grated orange peel
1 Tablespoon vanilla
12 slices Texas Toast or one loaf of French bread sliced in 3/4″ slices
2 cups fresh or frozen blueberries
8 oz cream cheese
Wisk together the first 7 ingredients.  Place a layer of bread in the bottom of a 9×13 casserole dish (six slices of Texas Toast or 1/2 loaf of French bread).  Sprinkle the blueberries over the top of the bread.  Cut the cream cheese in small pieces and distribute over the top of the berries.  Dip the remaining bread in the egg batter, fully saturating the bread, and lay on top off the casserole, completely covering the berries and cheese.  Pour the remaining batter over the top.  Let stand at least one hour so the bottom layer of bread soaks up the egg mixture completely.  Bake for 50 – 60 minutes, cut in serving size pieces and dust with powdered sugar to serve.  This pairs well with maple syrup and sausage.

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