Ingredients for Blueberry Stuffed French Toast
- French Bread
- 4 ounces cream cheese, softened, cut into small cubes
- 2 cups fresh blueberries
- 6 large eggs
- 2 cups milk
- Butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
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How to Make Blueberry Stuffed French Toast
- Preheat oven to 325°F (165°C).
- Cut one loaf (about 1 pound) of French bread into 1-inch cubes.
- Grease a 9x13-inch baking dish with butter or cooking spray.
- Place half of the bread cubes in the prepared baking dish.
- Evenly distribute 4 ounces of softened cream cheese, cut into small cubes, over the bread cubes.
- Top with 2 cups of fresh blueberries.
- Cover with the remaining bread cubes.
- In a large mixing bowl, whisk together 6 large eggs, 2 cups milk, 1/4 cup melted unsalted butter, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract until well combined.
- Gently pour the egg mixture evenly over the bread, using a spatula to lightly press down and moisten the bread.
- Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight (up to 24 hours).
- Remove plastic wrap from the baking dish.
- Bake for 35-40 minutes, or until the center is set and the edges are lightly golden brown.
- Let the casserole stand for 10 minutes before serving.
- Serve warm with your favorite maple syrup and a dusting of powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
32g
Fat
76g
Carbs
38g
