BLUEBERRY STUFFED FRENCH TOAST
KATHY FISCHER
A warm, yummy, strata.
ingredients
- 1 loaf of French bread, cut into 1" cubes
- 1/4 cup Wild Blueberry Jam
- 4 oz. cream cheese, cut into small pieces
- 1/2 cup fresh blueberries
- 6 large eggs, slightly beaten
- 1/3 cup maple syrup
- 1 cup milk
- BLUEBERRY SYRUP RECIPE:
- 1/2 cup Wild Maine Blueberry Jam
- 2 Tbsp. water
- 1 TBSP. butter
- A dash of cinnamon
directions
- 1
Grease a deep-dish rectangular pan. Place half the bread cubes in the bottom of the pan. Equally distribute the cream cheese, blueberries, and blueberry jam over the top of the bread cubes. Top with remaining bread cubes. In a medium size bowl combine the eggs, maple syrup and milk. Whisk until mixed. Pour over bread mixture. Wrap the pan in plastic wrap and place in refrigerator several hours or preferably overnight.
- 2
Preheat oven to 350 degrees. Remove plastic wrap and bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 30 minutes more, or until the casserole is set and the top is golden. While the casserole bakes, combine the syrup ingredients in a small sauce-pan and heat over low heat on the stovetop. Serve the casserole hot with the syrup drizzled over each portion.
notes
I served this for breakfast when Karen & Amy came for a visit and they loved it!
Source: Cape May
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