Sunday, June 2, 2013

Blueberry Stuffed French Toast

This is something I first saw made by my parents for a women's breakfast at their church.  Out of the 6 dishes served that morning, this was by far the favorite among the ladies, and resulted in several catering requests. I proceeded to make this same recipe for the Easter brunch at my church, and once more it was a major hit.

 

Blueberry Stuffed French Toast

 
- 1 loaf portuguese sweet bread
- 1 8 oz bar cream cheese
- 3 cups blueberries (or other fruit of choice)
- 1 dozen eggs
- 2 cups heavy cream
- 1/3 cup maple syrup
 
Prepare the night before:
Cut or break the bread into bite size pieces.  Layer half the bread in a foil half pan. Spread the cream cheese over the bread, my mother rolls it out while chilled between two sheets of plastic wrap, I cut it up and spread chunks evenly over bread. Spread 2 cups of blueberries over cream cheese. Place remainder of bread in pan on top, you may need to press it down firmly to fit it all, then spread remaining berries on top.
 
In a large mixing bowl whisk together eggs, heavy cream and maple syrup. Slowly pour egg mixture over bread mixture in pan, be very careful as it takes a long time to seep in and is easy to spill over the edges. Cover with aluminum foil and refrigerate overnight.
 
Morning of:
Preheat oven to 350F. Leave covered with foil for first half hour in oven, then uncover and bake for another half hour.
 
Enjoy!