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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Blueberry Stuffed French Toast Recipe

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This recipe for Blueberry Stuffed French Toast is from The Abernethy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 slices White bread
8 oz 1/3 less cream cheese.
1 c blueberries.
3 c milk.
3 eggs.
1/3 c maple syrup.
1 tsp vanilla.
1/4 c sugar
1/4 tsp nutmeg
COMPOTE: 1 c water, 1 c sugar, 1 T butter, 1 c blueberries, 2 T cornstarch
Directions:
Directions:
Spray with pam a 9x13 pan. Cut 10 slices bread into 3/4 inch cubes and set aside. Spread cream cheese over one side of the remaining 6 slices of bread. Arrange bread slices cream cheese side up in pan. Sprinkle with berries, then top with bread cubes. Wihisk together milk, eggs, syrup, vanilla and 1/4 c sugar. Pour over bread mixture. Cover with foil and bake until knife comes out clean...20-30 min.
Heat cornstarch, water and 1 c sugar. Bring to a simmer, cooking until thickened....about 3 min. Remove from heat and add 1 c blueberries. Serve with French toast.

 

 

 

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