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Blueberry Stuffed French Toast

Diane and Kathy serve this delicious French toast for breakfast at their charming Bed and Breakfast, the Anchor Watch, in Booth Bay Harbor, Maine.  Its not overly sweet allowing the natural flavor of the blueberries to be front and center.

10 slices   

firm, thickly sliced white bread - divided

8 ounces   

cream cheese

2 cups   

blueberries, fresh or frozen

3 cups   

whole milk

3 large   

eggs

cup   

pure maple syrup

1 teaspoon   

vanilla extract

1 cup   

sugar - divided

teaspoon   

nutmeg

2 tablespoons   

cornstarch

1 tablespoon   

butter

Preheat oven to 350.

Butter a 9"x13" glass baking dish. Cube one half of the bread. Spread cream cheese on the remaining slices.  Place cheese side up in dish, sprinkle with 1 cup of the blueberries and top with the bread cubes.

Combine next 4 ingredients and cup sugar. Pour over bread mixture, cover and refrigerate overnight.

Mix nutmeg and cup sugar and sprinkle over bread mixture. Cover with foil. Bake 30 minutes. Remove foil; bake until top is golden and knife comes out clean, 20 to 30 minutes.

In pot, mix cornstarch, 1 cup water and remaining sugar. Bring to simmer; cook till thickened. Remove from heat, stir in butter and remaining blueberries. Serve over the French Toast.

 

 

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