Blueberry Stuffed French Toast

Here's a yummy recipe from Bloom reader Sarah Sievers. You may want to request it for your Mother's Day breakfast. We're excited to share all the lovely submissions we received for our May celebration...stay tuned!


Blueberry-Stuffed French Toast

16 slices of firm white bread (I like to use french bread from the bakery and slice it myself.)

1 pkg Neufchatel cheese, softened (fancy "cream cheese")
1 pint blueberries, divided

3 cups milk

3 eggs

1/3 cup maple syrup

1 tsp. vanilla extract

1 1/2 cups sugar, divided

2 Tbs. cornstarch

1 Tbs. butter

Butter a 3 quart baking dish. Cut 10 slices of bread into 3/4" cubes. Spread cheese over 1 side of the remaining slices of bread and arrange them cheese side up in the baking dish. Sprinkle with 1 c. blueberries. Top with bread cubes. Combine next four ingredients (milk, eggs, syrup, vanilla) and 1/4 c. sugar. Pour over bread mixture. Cover; refrigerate over night.

Preheat oven to 350. Mix nutmeg and 1/4 c. sugar; sprinkle over bread mixture. Cover with foil and bake 30 min.

Remove foil and bake until top is golden brown and inserted knife comes out clean, 20-30 min.
Let stand 5 min. before serving.

Meanwhile, in a pot, mix cornstarch, 1c. water, and remaining sugar (1c.) Over medium heat, bring to a simmer. Cook until thickened, about 3 minutes.

Remove from heat. Stir in butter and the remaining blueberries. Serve with french toast.

*Makes 10 servings.