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Monday, July 18, 2011

Blueberry French Toast

Yum, yum, yum! I have made this on a few occasions when entertaining and it was a big hit! It's so easy to throw together and you can even make it the day before and just pop it in the oven in the morning!


1 loaf of French bread, cut into 1-inch cubes (8 ounces)
1-8 oz. package of cream cheese, cut into 1-inch cubes
1/2 cup fresh blueberries
1/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
6 large eggs, slightly beaten
1/3 cup maple syrup
1 cup milk

Blueberry Syrup:

1/2 cup blueberry jam or preserves
2 Tbsp. water
1 Tbsp. butter
A dash of cinnamon


Grease a deep-dish pie pan.
Place half of the French bread cubes in the bottom of the prepared pie dish.
Equally distribute the cream cheese cubes, fresh blueberries, and Stonewall Kitchen Wild Maine Blueberry Jam over the top of the bread cubes.
Top with remaining bread cubes.
In a medium size bowl combine the eggs, maple syrup and milk. Whisk until uniform. Pour over bread mixture.
Place in refrigerator several hours or preferably overnight.
Preheat oven to 350 degrees F. Bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 30 minutes more, or until the casserole is set and the top is golden.
While the casserole bakes, combine the syrup ingredients in a small sauce-pan and heat over low heat on the stovetop.
Serve the casserole hot with the syrup drizzled over each portion.

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