Best Blueberry Stuffed French Toast Recipes

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
• Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
• To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Grease the bottom of one pyrex dish (9x13).
• Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
• Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
• Add your second layer of bread on top of your cream cheese and berries.
• Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
• Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
• Blueberry Sauce:.
• Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.

BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST

Steps:

• Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
• Sprinkle blueberries evenly over bread.
• Microwave cream cheese in bowl for 2 minutes.
• Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
• Spread over blueberries.
• Cut French bread into 10-1 inch thick slices, place over cream cheese.
• Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
• Let set before slicing.
• Sift powdered sugar over before serving.

BLUEBERRY-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries. , In a shallow bowl, whisk eggs, orange zest, orange juice, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once., Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve with French toast; sprinkle with almonds.

EASY BLUEBERRY STUFFED FRENCH TOAST

Steps:

• When you cut the crusts off the bread, be sure to save as much of the bread part as possible, and cut off JUST the crust.
• Grease an 8x8-inch glass dish.
• Lay the slices of white bread, with crusts removed on the bottom of the dish.
• Sprinkle bread with blueberries and ensure good coverage.
• Place cream cheese and butter in microwave safe bowl and microwave for 2 minutes, stirring occasionally. If you're rather do this with a pan, feel free--remember to stir!
• When the cream cheese goo is hot and well mixed, carefully stir in sugar and almond extract.
• Carefully smear cream cheese over the blueberry mixture.
• Layer the 4 (if your French bread is small, you may have to use more, the point is to have the French Bread cover the dish) French bread slices on top of the cream cheese.
• In a tall glass or jar crack 4 eggs and add the milk and cinnamon.
• Whisk with a fork until well blended.
• Carefully pour egg mixture on the French bread and slightly squish the French bread with a fork to help the absorption.
• Ensure that all the French bread slices are well covered.
• Cover dish with aluminum foil (spray with cooking oil so it doesn't stick).
• Let sit in the fridge overnight, or for at least 3-4 hours.
• When its ready, preheat the oven to 375°F.
• Cook covered for 45 minutes.
• Uncover and cook an additional 15 minutes.
• If you feel that its not cooked well enough, please cook longer--its at your discretion!

BAKED STUFFED BLUEBERRY FRENCH TOAST FOR 2

Steps:

• Warm cheese in microwave oven for 5-10 seconds just to softened; stir in vanilla and splenda.
• Butter a Pyrex Loaf Dish which is just large enough to hold tightly the 2 slices of bread.
• Spread the cheese mixture on the bread and top with blueberries; place the 2 remaining slices of bread on blueberries.
• Mix the flour, salt, eggs, milk, cinnamon, almond extract, and Splenda pour over bread. Cover with plastic wrap and refrigerate overnight.
• Place on counter at room temperature in morning.
• Preheat oven to 350 degrees.
• Mix brown sugar, graham cracker crumbs and butter and sprinkle over the soaked bread.
• Bake for 25-35 minutes.
• Enjoy topped with whipped cream.
• Optional toppings of syrup, and or yogurt.
• Garnish:.
• cinnamon and sugar.
• fresh blueberries.

FRENCH TOAST (OVERNIGHT BLUEBERRY STUFFED)

Steps:

• Trim crusts from bread slices. Spread soft cream cheese over each slice, and then cube bread into 1" cubes. Grease 13x9x2" pan. Place half of the bread pieces into the pan. Sprinkle blueberries over the bread. Top with remaining bread cubes. In a mixing bowl beat eggs. Add milk and syrup and mix well. Pour milk mixture over the bread. Cover and refrigerate overnight. Remove form refrigerator 30 minutes before baking. Cover with foil and bake 30-35 minutes at 350 degrees. Remove foil and bake 25-30 minutes more or until golden brown and firm. Cut into squares, top with blueberry sauce and serve 6-8 guests. Sauce: In a medium saucepan, stir together cornstarch and sugar, Add water and boil for 3 minutes, stirring constantly. Stir in blueberries and reduce heat to simmer for about 10 minutes or until berries burst. Stir in butter until it melts. Serve over the French Toast.

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• 1. NOTE: This recipe is for 2 servings. Incease ingredients for additional servings. I believe you could get same result using 2 thinner slices of bread per serving if you can not find an unsliced loaf. You just won't have a pocket to stuff.
• 2. Slice bread in to 1 1/4-inch-thick slices. Cut a slit through the top crust of each slice to form a pocket. NOTE: I make my own bread in a bread machine. https://www.justapinch.com/recipes/bread/bread-sweet-bread/rum-raisin-bread.html?p=1 The loaf is large, so I cut each piece in half to make two slices. I then start the slit at the cut edge of the bread (where I cut it in half) going almost down to crust on bottom edge to form a deep pocket. You can purchase whole loafs at your favorite bakery or Panera Bread Company makes their own bread.
• 3. In a small mixing bowl, mix cream cheese, 1 tablespoon confectioner's sugar and 1/2 tablespoon orange zest until well combined. NOTE: this mixes easily by hand. No need to pull out the mixer. Gently stir in 1/4 cup blueberries. NOTE: When grating an orange or any other citrus fruit, be careful to not grate the white. The white part of the fruit is bitter.
• 4. Spoon cream cheese/blueberry mixture equally into bread pockets. NOTE: you may have a little of the mixture left over, enjoy a bite for yourself. Lay stuffed slices in a shallow dish using an appropriate size dish, not too large but large enough for your slices.
• 5. In a medium bowl; whisk togther the eggs, milk, vanilla, salt and 1 tablespoon confectioner's sugar. Pour mixture evenly over bread. Let sit for 30 minutes; gently flipping bread to opposite side a few times until liquid is absorbed.
• 6. Coat a large skillet or griddle with cooking spray, oil, or butter; heat over medium heat. Add the stuffed bread and cook until nicely browned and crisp. NOTE: Turn several times to ensure you don't burn the bread. Cooking time was about 8 to 10 minutes.
• 7. If necessary, keep warm in a 170 degree oven until ready to serve.
• 8. SYRUP/TOPPING: Pour syrup into small sauce pan; add 1 tsp orange zest. Heat over medium until just until it begins to simmer; remove from heat and add 1/4 cup blueberries.
• 9. When ready to serve; sprinkle confectioner's sugar on top of toast and serve with the warm blueberry syrup and berries. ENJOY!

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Cut white bread into cubes and place into a 9 x 13-inch pan. Distribute blueberries evenly over bread cubes. Microwave cream cheese in a bowl for 2 minutes. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream and 1 teaspoon vanilla. Spread over blueberries. Cut French bread into approximately 1-inch slices and place on top of cream cheese mixture. Beat eggs, milk, half and half, cinnamon and nutmeg together. Pour over bread. Cover with aluminum foil and refrigerate overnight. In the morning, preheat oven to 350°. Bake for 45 minutes, covered. Then uncover and bake for an additional 15 minutes. Remove from oven and allow pan to set for 5 to 10 minutes before cutting. Sift powdered sugar over the top just before serving.

COCONUT-BLUEBERRY STUFFED FRENCH TOAST BAKE

Steps:

• Heat oven to 375°F.
• Spray 8-inch-square baking dish with cooking spray; cover bottom of dish with 5 bread slices, cutting as necessary to fit. Spread 1 cup blueberries over bread slices in dish; cover with remaining bread slices.
• Whisk eggs, milk and dry pudding mix 2 min.; pour over bread.
• Bake 30 to 35 min. or until top is golden brown. Cool 5 min.
• Top with remaining blueberries and sugar.

BLUEBERRY-STUFFED "FRENCH TOAST"

Steps:

• Arrange half the bread cubes in a buttered 13-by 9-inch glass baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese. Arrange the remaining bread cubes over the blueberries. In a large bowl, whisk together the eggs, the syrup, and the milk. Pour the egg mixture evenly over the bread , and chill the mixture, covered, overnight. Bake the "French toast", covered with foil, in the middle of a preheated 350 oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden. Make the sauce: In a small saucepan stir together the sugar, the cornstarch, and the water and cook the mixture over moderately high heat, stirring occasionally, for 5 minutes, or until it is thickened. Stir in the blueberries, and simmer the mixture, stirring occasionally, for 10 minutes, or until the berries have burst. Add the butter and stir the sauce until the butter is melted. Serve the French toast with the sauce.