Last spring I bought some beautiful organic blueberries and froze them for later use. I was craving French Toast and did a twist on the Strawberry French Toast. This time I used blueberries instead of strawberries. It was delicious and is easy to assemble. My kids flip over blueberries — maybe they will clean my car in appreciation, but I won’t be holding my breath for that miracle! hehe
Becky’s Blueberry Stuffed French Toast
- 1 (8 oz) package cream cheese
- 2 cups blueberries
- 1/2 cup sugar
- 1/4 cup water
- 1 loaf of french bread, cut into 2 inch slices
- 4 eggs
- 1/4 cup milk
- 1 tsp. vanilla extract
- Powdered sugar, to dust
- Put 2 cups of blueberries in a skillet and add sugar and water. Heat over medium high heat, using a fork to crush some of the berries as they cook. Cook until the syrup is slightly thickened, about 5 minutes. Turn off the heat.
- Mix the cream cheese with 2/3 cups of the blueberry “jam” until combined.
- Slice the french bread in 1 1/2 inch 2 inch slices (6 large slices in one loaf of french bread- slicing off the end pieces) Score only the top of each slice of bread at the half way point. Gently pry your fingers inside the bread to make a pocket, being careful not to puncture the sides.
- Fill each pocket in the french bread with about 1 Tablespoon of cream cheese mixture. Close the top by pressing the edges together gently (not crushing the bread though).
- Beat the eggs, vanilla and milk together until well combined.
- Heat a non stick skillet over medium heat. Melt 2 Tablespoons of butter in the skillet. Quickly dip the french bread in the egg mixture, turning to coat the other side and place carefully in the melted butter. Turn the french toast when it is golden brown (about 2 minutes each side). I also turned it to cook the top and bottom of the french toast to give it a nice crunch.
- Serve with more blueberry syrup and sprinkle with powdered sugar.