Blueberry-Stuffed Cream Cheese French Toast
This bad boy requires some effort but in the end it’s an amazing breakfast treat. I’ll make 20 or so on the boat and I always sell out.
Ingredients
CREAM CHEESE FILLING
- 1 pound block of cream cheese (or two 8-ounce packages) Zest and juice of 1 lemon
- ½ cup sugar
MAPLE CREAM CHEESE SAUCE
- 1 pound cream cheese
- Juice of 1 lemon
- ¼ cup maple syrup
- ¼ teaspoon cinnamon
FRENCH TOAST BATTER
- 12 eggs
- ¾ cup honey or pure maple syrup
- 1 teaspoon vanilla paste
- 1 cup heavy cream
- 6-8 slices of good bread preferably a bit soft (Do not use Texas toast!)
- 1 pint of fresh blueberries (or blueberry jam)
Notes
Beat all these ingredients together until smooth. Put in a small bowl and place in refrigerator to set while you prepare the rest.
In a bowl, combine these ingredients by beating until thoroughly mixed and creamy and set aside.
Preheat oven to 325 degrees F, and warm the griddle.
Whip the eggs, honey/maple syrup, and vanilla in a bowl until thoroughly combined and a bit frothy.
Add heavy cream and whip again until thoroughly combined. Pour the batter into a large casserole dish.
Lay the bread out and place a dollop of the cream cheese mixture in the middle of each.
Add either a few fresh blueberries or a spoonful of good blueberry jam (if you made it, even better!).
Fold the bread in half. Don’t worry about sealing the edges. Place the folded bread in the batter mix in the casserole dish for 3-5 minutes to let them soak up the batter. Gently flip onto the other side and do the same.
Spread a generous amount of butter on your preheated griddle and gently place the battered bread on it. When it is nicely golden brown on one side flip the bread.
Once both sides are browned (about 3-5 minutes), remove from griddle and place on a greased baking sheet.
Place in preheated oven and bake for 10-12 minutes or until the batter is cooked all the way through. Serve with maple cream cheese sauce or maple syrup and whipped cream!
