Saturday, August 8, 2009

Blueberry French Toast - side note

I was in a hurry when I wrote the last post about Blueberry French Toast; I was so excited to share the recipe because it was different from other recipes I've tried, and I was on my way out the door. And, to be correct, our daughter, Alisa, made the whole thing for us by herself early yesterday morning for breakfast for the whole family. However, among the many gourmet french toast recipes, my favorite is Stuffed French Toast.
Pretty simple: make regular french toast using texas toast but spread cream cheese between each set of two slices of toast and serve with blueberries and strawberries, and even a slice of orange on the side. Pancake syrup drizzled over the top with powdered sugar sprinkled over the whole thing really makes for a rich, filling breakfast. Your mouth says, "more, more, more!" but your tummy says, "stop, stop, stop!"
I always like hearing about and trying recipes. Any variations on this one that are out there would be great to hear. Please share!

1 comment:

TheLadiesRoom said...

For Christmas Breakfast we nearly always make this yummy breakfast. It reminds me of a combination of your two recipes! So VERY yummy, and so perfect for the Holiday because you do most of the prep the night before!


* 12 slices day-old bread, cut into 1 inch cubes
* 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
* 1 cup fresh blueberries
* 12 eggs, beaten
* 2 cups milk
* 1 teaspoon vanilla extract
* 1/3 cup maple syrup
* 1 cup white sugar
* 2 tablespoons cornstarch
* 1 cup water
* 1 cup fresh blueberries
* 1 tablespoon butter


1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast