Blueberry Stuffed French Toast
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Blueberry3 cups
Milk3
Eggs1 cup
Maple Syrup1 tsp
Vanilla Extract1 cup
White Sugar1 tsp
Ground Nutmeg2 tbsps
Cornstarch1 cup
Water1 tbsp
ButterDirections:
1
Grease a 9x13 inch baking dish with butter
2
Cut 10 slices of the bread into 3/4 inch cubes
3
Spread Neufchatel cheese over one side of the remaining 6 slices of bread
4
Arrange the bread, cheese side up, in the baking dish
5
Sprinkle with 1 cup of the blueberries, then top with the bread cubes
6
Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl
7
Pour over the bread
8
Cover and refrigerate overnight
9
Preheat an oven to 350 degrees F (175 degrees C)
10
Mix together the nutmeg and 1/4 cup of sugar in a small bowl
11
Sprinkle over bread mixture
12
Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes
13
Cool in the pan for 5 minutes before serving
14
To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes
15
Remove from heat and stir in butter and the remaining 1 cup of blueberries
16
Serve with the french toast