Ingredientes para Blueberry Stuffed French Toast
- 6 large eggs
- 2 cups milk
- Maple Syrup
- 8 ounces cream cheese
- Sourdough Bread
- Frozen Blueberries
- 1/2 cup sugar (for blueberry sauce)
- 1/2 cup water (for blueberry sauce) + 2 tablespoons (for cornstarch slurry)
- 1 tablespoon cornstarch
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Cómo preparar Blueberry Stuffed French Toast
- Grease a 9x13 inch Pyrex baking dish.
- Remove crusts from 18 slices of brioche bread (about 1 loaf).
- Lightly spray the prepared baking dish with cooking spray.
- Layer half of the bread slices in the bottom of the dish.
- Sprinkle 8 ounces of cream cheese, cut into 1-inch cubes, evenly over the bread.
- Scatter 1 cup fresh blueberries over the cream cheese.
- Top with the remaining bread slices.
- In a large bowl, whisk together 6 large eggs, 2 cups milk, and 1/2 cup maple syrup until well combined.
- Pour the egg mixture evenly over the bread layers.
- Cover the dish with plastic wrap and refrigerate overnight (at least 8 hours).
- Preheat oven to 375°F (190°C).
- Bake covered with foil for 1 hour.
- Remove foil and bake for an additional 15 minutes, or until golden brown and the center is set.
- While the casserole bakes, prepare the blueberry sauce (see below).
- **Blueberry Sauce:**
- In a saucepan, combine 1/2 cup sugar and 1/2 cup water.
- Bring to a slow boil over medium heat for 10 minutes.
- Add 1 cup fresh blueberries and reduce heat to a simmer.
- Simmer for 15 minutes, or until the blueberries have softened and released their juices.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Slowly whisk the cornstarch slurry into the simmering blueberry sauce. Stir constantly until thickened to your desired consistency.
- Serve the warm French toast casserole topped with the blueberry sauce.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
107g
Fat
38g
Carbs
23g
