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One of my favorite parts about summer is all of the delicious produce- berries topping that list. And what better way to put all of the berry goodness to use than to make a delicious breakfast for your family (or friends… or for a baby shower- this recipe doesn’t discriminate by occasion).
I’ll be honest. I’m typing this at 9:45 at night, trying to figure out a way to rationalize making this french toast right now. Yum. Yum, yum, yum.
Blueberry Stuffed French Toast
*modified from this recipe at food.com
1 loaf french bread
6 cups blueberries (I used frozen, but summer is all about fresh berries, so use those if you can!)
8 oz cream cheese
1/2 c sour cream
1/2 c sugar
1 t vanilla
3 c milk (original recipe calls for 1 1/2 c milk and 1 1/2 cup half and half… it tasted great even without the half and half, though)
1/2 t cinnamon
1/2 c powdered sugar
Cut the loaf of french bread in half. Rip one half into little pieces, covering the bottom of a greased 13×9 pan.
Sprinkle blueberries over bread.
Microwave cream cheese. Stir in 1/2 c sugar, 1/2 c sour cream, 1 t vanilla. Spread mix over blueberries.
Thinly slice other half of the loaf of french bread. Use slices to cover blueberries and cream cheese mixture.
Combine eggs, milk and cinnamon. Pour over layered bread and berries. Cover and refrigerate over night.
Bake at 350 for 45 minutes covered and then for about 15 minutes uncovered. Let set before cutting, sift powdered sugar on top…