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Pancakes, Waffles & French Toast

Blueberry Stuffed French Toast
8 each eggs
1 1/2 cups milk
1 1/2 cups half-and-half
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
12 slices texas toast bread or other thick-sliced white bread
1 ( 8 oz.) container Cream Cheese, whipped
2 cups blueberries, fresh or frozen (unthawed)
1/2 cup Light brown sugar packed
1/4 cup Unsalted butter, room temperature
1 tablespoon maple syrup, plus additional for serving
2 to 4 tablespoon heaping aste of Inspirations trademark Wild Maine Blueberry Fruit syrup (optional)
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Blueberry Stuffed French Toast

Blueberry Stuffed French Toast

Blueberry Stuffed French Toast
  • Servings:Serves 10
  • Prep Time:15 minutes
  • Cook Time:75 minutes
1. Spray a 9-by-13 inch baking pan with vegetable cooking spray.
2. Prepare custard. In a large bowl, whisk eggs until blended. Whisk in milk, half and half, vanilla, cinnamon, nutmeg, and salt. Set aside.
3. Toast bread slices until golden brown. Divide the entire container of cream cheese among 6 of the slices, spreading in an even layer on one side of each. Place these slices in the prepared pan, cream cheese side up. Sprinkle blueberries over the cream cheese.
4. In a small bowl, blend the brown sugar, butter, and 1 tablespoon maple syrupuntil smooth. Spread this mixture on the remaining 6 slices of toast. Place those slices, spread side up, on top of the slices in the pan.
5. Whisk the custard again and pour it over the bread very slowly. Gentlypress the slices of bread into the pan and custard.
6. Cover the pan with foil and refrigerate at least 3 hours or as long as overnight.
7. When ready to bake the French toast, preheat the oven to 350 degrees. Bake uncovered until puffed and golden, about 45 to 50 minutes. Let rest for 15 minutes before serving with additional syrup on the side, if desired. Alternatively, bake one day ahead and refrigerate. Preslice, cover pan,and bake for 20 to 25 minutes at 350 degrees to warm through.
Source: Hannaford fresh Magazine, March - April 2012