Blueberry Stuffed French Toast Recipe -
Blueberry Stuffed French Toast Recipe
  • READY IN ABOUT 9 hrs

Blueberry Stuffed French Toast

Recipe by  

"Rich and very filling, but oh so good! You'll be coming back for seconds and thirds!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    8 hrs 50 mins


  1. 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.
  2. 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.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2011

I cut the recipe in half, used whole wheat bread, and added a lot more blueberries than called for (it's high blueberry season!), and baked for 50 minutes - still turned out delicious! No time to make compote - we served with blueberry syrup we had on hand, and maple syrup, too, as an option, along with some whipped cream. yummy!

Most Helpful Critical Review
Jul 14, 2011

I gets three stars for flavor. I give it 1 star for baking instructions. 350 for 20-30 minutes is no where near enough time. I'd say more like 400 degrees for 45 minutes. taking the foil off half way thru the cooking time. At 350, I baked for almost an hour and it's still very soggy on the bottom and barely cooked on top. Maybe the milk ratio should be looked at more closely. Unsure. Will try again and play with the cook times. I did add cinnamon to the sugared topping. I like that addition.

Aug 04, 2012

I cube all of the bread. Place half of cubes in a greased pan. Use 2 8oz. cream cheese cut in cubes. Place over bread. Add blueberries (I don't measure) cover with rest of cubes. Beat 6 eggs. add milk 1/2 cup maple syrup--no sugar, vanilla and cinnamon I warm the maple syrup and add the cinnamon and stir until disolved. Pour over mixture, cover with foil and refrigerate over night. Take out 1/2 hour before baking. Bake 20 minutes with foil on. Remove foil and bake 20 minutes loner or until knife in middle comes out clean I add the blueberries to the cooking miture and continue cooking on alower heat about 5 minutes.. They burst and make for a more flaverable mixture. I also add a little cinnamon. Remove from heat and add butter.

Aug 04, 2012

Good dish in need of some tweaking I think. First of all, this recipe screams for cinnamon. Add it to the whisked milk and egg mixture before pouring over bread. I used about a teaspoon, but use the amount that you and your family enjoy. Use whole wheat bread for a better texture, flavor and to make it healthier, making sure all the bread is saturated in the egg mixture before covering and refrigerating overnight. Add a bit more cinnamon to the sugar you sprinkle on top right before baking. I also double the blueberries in this recipe. It will be mostly bread if you don't. Nothing wrong with that, but I adore blueberries and can never have to many of them! The compote should also have double the blueberries, but I did cut back on the sugar to 3/4 cup. It would be just too cloyingly sweet to me using the full cup. And you can add the blueberries as soon as the sugar and cornstarch dissolve in the water. I like my blueberries cooked into the compote, not just warmed up in the sugar water. You will get a much nicer flavor and consistency this way. Also, add a teaspoon of lemon juice right before the blueberries - it will really make a nice difference to your compote. Bake approximately 40 minutes. With a few (okay, a lot!) of changes, this is a stellar dish! This would also work wonderfully with apple or peach slices sauted in some butter and cinnamon in place of the blueberries and compote. Yum!

Oct 07, 2010

Highly recommend! Added cinnamon to the sugar topping. Baked it for about 45 mins to get it good and cooked. Took the cover off the last 10 min to let the top get a little crunchy. The cream cheese gave it a creaminess. Everyone loved this!

Aug 04, 2012

The secret to this recipe is to push the bread down into the milk/egg mixture to make sure that everything is moist overnight. By doing this, there will be no dried out pieces of bread on top. I routinely make this recipe and it always gets rave reviews. Cynda

Sep 22, 2009

This recipe was absolutely delicious. I added a bit of cinnamon along with the sugar and nutmeg to the top. It's one of my new favorites! It actually took almost 2 hours to bake, rather than the 30 minutes described, so time accordingly.

Apr 05, 2010

3 cups of milk and only 3 eggs?????? This recipe took way longer than the designated time and was still runny. Doesn't look at all appetizing for Easter brunch


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  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 353 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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