Blueberry Stuffed French Toast

Ingredients

  • 16 slices firm white bread
  • 1 (8 ounce) package Neufchatel cheese, softened
  • 1 cup blueberries
  • 3 cups milk
  • 3 eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup white sugar
  • 1/4 tsp ground nutmeg
  • 1/4 cup white sugar
  • 2 Tbsp cornstarch
  • 1 cup water
  • 1 cup white sugar
  • 1 Tbsp butter
  • 1 cup blueberries

Print

Blueberry Stuffed French Toast

Ingredients

  • 16 slices firm white bread
  • 1 package Neufchatel cheese 8 ounce, softened
  • 1 cup blueberries
  • 3 cups milk
  • 3 eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup white sugar
  • 1/4 tsp ground nutmeg
  • 1/4 cup white sugar
  • 2 Tbsp cornstarch
  • 1 cup water
  • 1 cup white sugar
  • 1 Tbsp butter
  • 1 cup blueberries
  • Ingredients
  • 16 slices firm white bread
  • 1 package Neufchatel cheese 8 ounce, softened
  • 1 cup blueberries
  • 3 cups milk
  • 3 eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup white sugar
  • 1/4 tsp ground nutmeg
  • 1/4 cup white sugar
  • 2 Tbsp cornstarch
  • 1 cup water
  • 1 cup white sugar
  • 1 Tbsp butter
  • 1 cup blueberries

Instructions

  1. Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with bread cubes.
  2. Whisk together the milk, eggs, maple syrup, vanilla extract and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Mix together the nutmeg and 1/4 cup sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan 5 minutes before serving.

Recipe Notes

To make compote: Heat water, cornstarch and remaining 1 cup sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup blueberries. Serve with french toast.

Directions

Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread.  Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with bread cubes.

Whisk together the milk, eggs, maple syrup, vanilla extract and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.

Preheat an oven to 350 degrees F (175 degrees C).

Mix together the nutmeg and 1/4 cup sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan 5 minutes before serving.

To make compote: Heat water, cornstarch and remaining 1 cup sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup blueberries. Serve with french toast.

Pin It on Pinterest