Blueberry Stuffed French Toast



  • 1 loaf Italian Bread, unsliced
  • 8 oz cream cheese, sliced
  • 1 1/2 cups fresh or frozen blueberries, defrosted and rinsed
  • 6 eggs
  • 1 cup milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon



Slice the end off the bread and save for another use. Cut the next slice _ inch thick but only _ of the way through, making a pocket. Cut the next slice through. Continue to do this until all the bread is sliced. Makes 6 to 7 slices.

Place one slice of cream cheese in each pocket. Add a couple spoonfuls of blueberries. Place on cookie sheet until ready to cook.

In a large shallow bowl, whisk together eggs, milk, vanilla, cinnamon, maple syrup and melted butter. Dip each slice of stuffed bread in egg mixture, turning to coat. Place on greased griddle over medium heat. Cook until lightly browned, about 3 minutes per side, turning once. Remove from griddle and keep warm in 250 degree oven until ready to serve. Sprinkle with powdered sugar before serving with real maple syrup and butter.

If you LOVE berries, you can also use some of the berries to make a syrup.

Syrup: Place 1 cup of blueberries in saucepan. Add 2 tablespoons butter and maple syrup. Heat gently.



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