Blueberry Cream Cheese Baked French Toast

This looked and sounded too good not to repost. Original Recipe Here. I’m going to be making this in the very near future…you can count on that.

12 slices bread, any kind
2 8oz packages cream cheese, room temperature
1 cup blueberries, fresh or frozen
12 large eggs
2 cup milk
1/3 cup maple syrup or honey
1 cup sugar
2 Tablespoons cornstarch
1 cup water
1 cup blueberries, fresh or frozen
1 Tablespoon butter

French Toast Casserole:
Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish
Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture over the bread, cream cheese and blueberries. Cover with foil and refrigerate overnight.
Blueberry Sauce:
You can make this ahead of time and refrigerate, then warm up before serving.
Stir together 1 cup sugar and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won’t be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don’t let them all burst. I like some of the blueberries whole.
Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.

Alternate Sauce, I call it cheating.
Take jam or preserves, what ever flavor of fruit you are using to make this. Put preserves in small sauce pan, add 1 Tbls cornstarch, mix until smooth, add additional fruit if desired. Warm in sauce pan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.


Stuffed French Toast

This is a nostalgic favorite of mine. We actually had it at a restaurant when we were on our honeymoon. It’s become a very special favorite of both of us. We usually have it with Mimosas (orange juice and champagne) since that’s what we ate for our first breakfast as a married couple. And this recipe is for 2 people but it’s easily expanded for more.

4 slices texas toast
3 eggs
2 tablespoons milk
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
1 cup cream cheese softened
1/2 cup finely chopped pecans
1 tablespoon honey
raspberry jam
powdered sugar

In a bowl combine cream cheese, pecans and honey. Mix together well and put into a zip bag with the tip cut off. Set aside. Take the toast and cut a small slice into the side of the bread. Cut through the slice into the bread and make a pocket in the inside, like you were making a stuffed chicken breast or pork chop. Stick the cut tip of the bag of cream cheese into the slice in the side of the bread and squeeze about 1/4 of the mixture into the bread. Use your fingers to gently spread the mixture inside the toast by pressing on the sides of the bread. In a large enough bowl whisk together egg, milk, nutmeg and allspice. Dip the bread into the egg mixture and cook in a skillet with melted butter on medium heat until cooked on both sides. Melt raspberry jam in a small bowl in the microwave. Top the french toast with powdered sugar and raspberry jam syrup. Enjoy!