Blueberry Cream Cheese Stuffed Baked French Toast |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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An easy and tasty Sunday morning breakfast you make the night before! From the White Lace Inn, Sturgeon Bay, Door County, Wisconsin. Ingredients:
1 loaf white bread, no crusts |
1/2 loaf french bread |
6 cups fresh blueberries or 6 cups frozen blueberries, rinsed |
8 ounces cream cheese |
1/2 cup sour cream |
1/2 cup sugar |
1 teaspoon vanilla |
7 eggs |
1 1/2 cups milk |
1 1/2 cups half-and-half |
1/2 teaspoon cinnamon |
1/2 teaspoon ground nutmeg |
1/2 cup powdered sugar |
Directions:
1. Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
2. Sprinkle blueberries evenly over bread.
3. Microwave cream cheese in bowl for 2 minutes.
4. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
5. Spread over blueberries.
6. Cut French bread into 10-1 inch thick slices, place over cream cheese.
7. Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
8. Cover and refrigerate overnight.
9. Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
10. Let set before slicing.
11. Sift powdered sugar over before serving.
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