Easter is just around the corner. In our home, we love to celebrate with a family gathering. No matter the time of day when the meal is served, we make brunch dishes, along with the traditional ham, rolls, salads and of course, desserts.
I love this recipe for Blueberry Stuffed French Toast. It can be made for two, or twenty. Most stuffed french toast recipes are made the night before, layered in a dish, set in the fridge, and baked the following morning. I wanted to create a dish that mimics an overnight french toast, but takes only a few minutes to create before serving. Most of the overnight stuffed french toast dishes serve 8-10, this one is perfect if it's just you and your sweetie, or great for a crowd as well. Everyone can join in and help assemble, and the bread can be cooked to order. I used blueberries, but strawberries, blackberries and/or raspberries would be delicious as well.
Come back soon, I'll be posting dishes for Easter for the next several days!
Blueberry Cream Cheese Stuffed French Toast
A Bountiful Kitchen
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6 Thick Slices bread, preferably Texas Toast or French Bread about ¾ inch thick
4 large eggs
⅓ cup milk
1 teaspoon vanilla
for filling:
4 oz cream cheese, softened (room temperature)
3 tablespoons powdered sugar
1 teaspoon vanilla
2 cups fresh blueberries
2 tablespoons butter, for cooking
Mix the softened cream cheese, powdered sugar and vanilla in a medium bowl with whisk until smooth.
Beat the eggs, milk and vanilla in a bowl until mixed well. Pour into a shallow dish that will allow for dipping of bread completely ( a square pan works well).
Spread about 1 tablespoon of cream cheese mixture on one side of each piece of bread. Make sure to spread evenly and all the way to the edge of the bread. Sprinkle a few blueberries on top of the cream cheese mixture on three of the slices of bread. Make a sandwich with the bread slices. The “sandwich” should have the following:
one slice of bread with cream cheese mixture
one slice of bread with cream cheese mixture and a few blueberries sprinkled on top
Melt some butter in a pan, preferably a non-stick pan over medium high heat.
Dip the sandwich into the egg mixture.
Place the sandwich into the pan with the melted butter and fry for about 3 minutes on each side or until golden browned. Flip and repeat on the other side. Remove and serve immediately or keep on plate in oven until all pieces are cooked and ready to serve.
Place on plates and sprinkle with additional remaining berries. Sprinkle generously with powdered sugar and serve with jam or syrup. Serves 2-3
This looks amazing! I can't wait to try it. I found a french toast recipe a while back that had you crush Cinnamon Toast Crunch cereal, and then roll the edges of the egg-dipped bread in the crumbs. Might be too much for this already droolworthy recipe, but fun idea. Thanks for all your killer recipes:)) ps- have you tried the new Beehive Bakery in Bountiful?
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