Blueberry Stuffed French Toast

Hi friends! I have been asked to share this recipe many times and after having it again this past weekend, I was able to get some pictures so you can see how delicious it is!

This is a recipe that was shared with me by Judy Faulkner. Judy is a family relative and used to run the most adorable B & B outside of Olds, Alberta. My friends and I would pack ourselves and literally our entire craft rooms up one or twice a year for a scrapbook retreat at Judy’s. She would cook us the most amazing meals including this Blueberry Stuffed French Toast recipe. Thank you Judy for sharing this recipe with me all those years ago—the recipe and its story have travelled into many homes and new families :)

Note: this is a make the day before recipe—so you do have to plan for it!

Blueberry Stuffed French Toast

12 slices day old bread, cut into cubes (you can remove crusts if you like but frankly I don’t have time for that)

2 packages cream cheese (personally, I only use one and I find there is plenty of cream cheese)

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup or honey

Directions:

Cut bread into 1 inch cubes and place half in a greased 9 x 13 inch baking dish. Cut the cream cheese into 1 inch cubes and place over bread. Add the blueberries and then top with the remaining bread cubes.

In a large bowl, beat the eggs and add in the milk and syrup. Mix well.

Pour this over the bread mixture. Cover and chill for at least 8 hours. I usually do it the night before and let it sit overnight.

Remove from the refrigerator 30 min BEFORE COOKING! See what I mean, this is a recipe that requires planning—hahaha!

Cover and bake at 350 degrees for 30 minutes. Uncover and bake for another 25-30 min or until it is golden brown and the center is set.

Blueberry Sauce:

This yeilds 1 3/4 cup sauce, I have been known to double the sauce!

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 tablespoon butter

To make the sauce:

In a saucepan, combine the sugar and cornstarch. Add the water and bring to a boil over medium heat. Boil for 3 minutes stirring constantly. Stir in the blueberries and reduce heat. Simmer for 8-10 minutes or until the blueberries have burst. Stir in the butter until melted and then serve ‘generously’ over a slice of the French toast!

I hope you enjoy this recipe as much as my family and friends have. It has become a family Christmas brunch recipe, a brunch favourite and this past weekend was shared at a 40th birthday girls weekend.