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Blueberry Stuffed French Toast with Blueberry Sauce


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  • Blueberry sauce:
  • 12 slices whole wheat bread
  • 1 pkg cream cheese
  • 1 cup blueberries (fresh or frozen, thawed)
  • 12 eggs
  • 1/3 cup maple syrup or honey
  • 2 cups milk
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup water
  • 1 cup blueberries
  • 2 tbsp butter



Step 1

The night before spray a 13x9 dish. Remove crusts from bread and cut into 1" cubes. Arrange 1/2 of bread cubes in dish. Cut cream cheese into 1" cubes and scatter over bread. Sprinkle blueberries over cream cheese and spread remaining bread cubes over blueberries. In a large bowl whisk eggs, syrup and milk. Pour evenly over bread. Cover with foil and refrigerate overnight. Heat oven to 350 and cook 30 minutes covered. Remove foil and bake 30 more minutes or until puffed and brown. To make sauce, in a small saucepan mix together sugar, cornstarch and blueberries. Cook over medium high heat, stirring for 10-15 minutes or until blueberries burst. Add butter, stirring until melted. Serve warm sauce over French toast.

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