Stuffed baked french toast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | (1 inch) crusty sourdough bread; cubed |
| 8 | ounces | Cream cheese; softened |
| 1 | cup | Blueberries; fresh or frozen |
| 6 | Eggs | |
| ¼ | cup | Maple syrup |
| 1 | cup | Milk |
| Blueberry Syrum; see recipe | ||
Directions
Butter a 9 - inch square baking pan. Place half of the bread cubes in the botton of the pan. Scatter the cream cheese over the bread and top with blueberries. Top with remaining bread cubes. Mix together the eggs, maple syrup and milk. Pour the egg mixture over the bread mixture, making sure you wet the top layer of bread. Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees. Bake the French toast, covered with foil, for 30 minutes. Remove foil and bake an additional 30 minutes. Remove foil and bake an additional 30 minutes. Remove from oven and let stand 15 minutes before serving with Blueberry Syrup.
NOTES : This was printed in the Oregonian's Food Day. We had it for Easter Brunch and it was fabulous!!!
Recipe by: Hill House Deli & Cafe in Nehalem Posted to TNT Recipes Digest by Deborah Mundorff <dmundorf@...> on Apr 15, 1998
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