Breakfast- Blueberry Cream Cheese Stuffed French Toast
Prep time
Cook time
Total time
Serves: Serves 6 or 8 people
  • 1 8oz package of cream cheese, room temp
  • 1 loaf of dense bread
  • 1 c fresh or frozen blueberries
  • 12 eggs
  • ½ c maple syrup
  • 2 cups half and half or whole milk
  • Blueberry Sauce: (or just use syrup)
  • 1 tbsp cornstarch
  • 1 c sugar
  • 1 c water
  • 1-cup blueberries
  • 1 tbsp butter
  1. Trim crusts from bread slices.
  2. Spread soft cream cheese over each slice and then cube bread into 1” pieces.
  3. Grease a 9X13 pan.
  4. Place half of the bread pieces into the pan.
  5. Sprinkle blueberries over the bread.
  6. Top with remaining bread cubes.
  7. In a mixing bowl beat the eggs, milk and syrup.
  8. Pour mixture over the bread.
  9. Cover with foil and refrigerate over night.
  10. Remove from refrigerator 30 minutes before baking.
  11. Bake covered for 35 minutes.
  12. Uncover and bake for another 25 minutes or more until golden brown.
  13. Cut into squares and top with blueberry sauce.
  14. I don’t mind skipping the blueberry sauce below and just pouring syrup over the top. Up to you, but if you skip the sauce, I would double the amount of blueberries in the casserole.
  15. For the blueberry sauce, stir together cornstarch, sugar and water and boil in a medium saucepan for 3 minutes, stirring constantly.
  16. Stir in blueberries and reduce heat to a simmer for about 10 minutes or until berries bursts. Stir in butter until it melts and serve over the French toast.
Recipe by Gracehill Bed and Breakfast at