Blueberry Stuffed French Toast Recipe

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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!

—edelmanweiner

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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.

—wendyearwood

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45 Ratings

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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.

—Carla B

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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!

—Ranch Cook

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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!

—Sue

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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

—Cynda

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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.

—Chrissy

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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

—Julie

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Nutrition

Calories
334 kcal
17%

Carbohydrates
56 g
18%

Cholesterol
74 mg
25%

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.

Nutritional Information

Blueberry Stuffed French Toast

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 334
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 4.8g 24 %
Cholesterol 74mg 25 %
Sodium 353mg 14 %
Potassium 201mg 6 %
Total Carbohydrates 56g 18 %
Dietary Fiber 1.4g 6 %
Protein 8.2g 16 %
Sugars 37.2g
Vitamin A 9 %
Vitamin C 4 %
Calcium 19 %
Iron 17 %
Thiamin 13 %
Niacin 24 %
Vitamin B6 6 %
Magnesium 7 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.