Blueberry Stuffed French Toast |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Rich and very filling, but oh so good! You'll be coming back for seconds and thirds! Ingredients:
16 slices firm white bread |
1 (8 ounce) package neufchatel cheese, softened |
1 cup blueberries |
3 cups milk |
3 eggs |
1/3 cup maple syrup |
1 teaspoon vanilla extract |
1/4 cup white sugar |
1/4 teaspoon ground nutmeg |
1/4 cup white sugar |
2 tablespoons cornstarch |
1 cup water |
1 cup white sugar |
1 tablespoon butter |
1 cup blueberries |
Directions:
1. Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
2. Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
3. Preheat an oven to 350 degrees F (175 degrees C).
4. Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
5. To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
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