Ingredients:
1 loaf of egg (challah) bread or Texas Toast style bread
1 cup cream cheese
1 cup fresh or frozen blueberries
8 eggs
1 1/2 cups milk
1/2 cup maple syrup
1/2 cup melted butter
Instructions:
This recipe for Stuffed French Toast is perfect for the holidays or any day! It goes together fast the night before and is easy to get into the oven in the morning, creating a colorful and delicious breakfast for a large group. It can be doubled and even tripled depending on how many you are serving. We love it with blueberries, and we freeze 500 lbs. of berries so we can make this all winter long on Sunday mornings. It is also great with fresh cherries, peaches, apples ... be creative!
Cut the crust from the bread and cube into 1" chunks. Spray glass baking dish with Pam. Layer 1/2 the bread in the bottom of the pan. Cut the cream cheese into small chunks and place in the pan over the bread. Spread half the fruit layer, then cover with remaining bread. Place the rest of the fruit on top. This can store in the fridge overnight. In a separate bowl, mix the eggs, milk, syrup and butter. Pour carefully over the bread mixture using a cup. Bake at 350 degrees for about an hour. When bread cubes begin to brown you can cover with aluminum foil as it finishes baking.
Cut into pieces and serve with sliced ham or sausages. Drizzle with extra syrup if you like.
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