Blueberry Stuffed French Toast Recipe - Cooking Index
Blueberry Stuffed French Toast Recipe - Cooking Index
| 1 | Loaf egg challah bread - (14 oz) | |
| 4 oz | 113g | Cream cheese |
| 2 cups | 474ml | Fresh or frozen blueberries - divided (1 cup each) |
| 8 | Eggs - beaten | |
| 1 1/2 cups | 355ml | Milk |
| 1/4 cup | 82g / 2.9oz | Pure maple syrup |
| 1/4 cup | 49g / 1.7oz | Butter - melted |
Preheat oven to 350 degrees. Remove crust from bread; cut into 1-inch cubes (makes about 10 cups). Cut cream cheese into small cubes (makes about 1 cup).
Grease a 9- by 9- by 2-inch baking dish. Place half of the bread cubes in the dish.
Sprinkle cream cheese cubes and 1 cup of the blueberries over the bread. Top with remaining bread cubes and blueberries.
In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture.
Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.
To serve, cut into squares. Accompany with additional maple syrup, if desired.
This recipe yields 9 servings.
Source:
Breakfast Recipes at http://www.cooksrecipes.com
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