Recipe for blueberry-stuffed french toast - WFSB 3 Connecticut

Recipe for blueberry-stuffed french toast

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Kim and Mike cook Blueberry-Stuffed French Toast with Molly Devanney from Highland Park Market Kim and Mike cook Blueberry-Stuffed French Toast with Molly Devanney from Highland Park Market
ROCKY HILL, CT (WFSB) -

Here is the Blueberry-Stuffed French Toast that was made by Highland Park Market on Saturday morning. 

Ingredients for French Toast?:

  • 12 - Slices of white bread, cut into 1- inch cubes
  • 2 – 8 oz packages of 8 oz cold cream cheese, cut into 1 – inch cubes
  • 1 – cup of fresh blueberries, rinsed
  • 12 – Large Eggs
  • ½ Cup of Maple Syrup
  • 2 – Cups of Whole Milk

Directions for French Toast?: 

  • Spray a 13” x 9” glass baking dish with cooking spray. 
  • Take half of the bread cubes and spread evenly in dish and scatter the cream cheese over the bread. 
  • Sprinkle the blueberries over the cream cheese. 
  • Arrange the remaining bread cubes over the blueberries. 
  • In a large bowl whisk together the eggs, syrup and milk. 
  • Evenly distribute the egg mixture over the dish and chill covered with foil overnight.
  • Preheat the oven to 350 degrees. 
  • Keep the foil on and bake for 30 minutes. 
  • Remove the foil and bake for additional 30 minutes or until puffed and golden. 
  • Top with blueberry sauce or maple syrup. 

Ingredients for Blueberry Sauce:

  • 1 Cup of Sugar
  • 2 Tablespoons of Cornstarch
  • 1 Cup of Water
  • 1 Cup of fresh blueberries, rinsed

Directions for Blueberry Sauce:

  • In a saucepan stir together the sugar, cornstarch and water. 
  • Cook the mixture over moderately high heat, stir occasionally, for 5 minutes (until it is thickened). 
  • Stir in blueberries and simmer for approximately 10 minutes and the blueberries burst. 

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