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Blueberry Cream Cheese Stuffed French Toast

1 loaf white bread (no crusts)

1/2 loaf french bread

6 cups fresh/frozen blueberries (rinsed)

8 oz. cream cheese

1/2 cup sour cream

1/2 cup sugar

1 teaspoon vanilla

7 eggs

1 1/2 cup milk

1 1/2 cup half & half

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 cup powdered sugar


Cut white bread into cubes and place into the bottom of a greased 9 x 13 pan.  Sprinkle blueberries evenly over bread.

Microwave cream cheese in bowl for 2 minutes.  Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoon vanilla.  Spread over blueberries.

Cut french bread into 10 1-inch thick slices, place over cream cheese.

Beat eggs, milk, half & half, cinnamon and nutmeg.  Pour over bread.  Cover and refrigerate overnight.   

Bake at 350˚ for 45 minutes covered, then uncover for approximately 15 minutes.  

Let set before slicing.  Sift powdered sugar over before serving.

Note:  I did not remove crusts.  Also think this recipe would be great using the Cinnamon Swirl bread from Great Harvest for the base.  Actually I’m sure it would be just fine with any bread or left over bagels, buns, etc.  I used a whole teaspoon of cinnamon instead of 1/2.  Then I just sprinkled powdered sugar over the top...didn’t use 1/2 cup.  Made this recipe for the first time on 6-21-11.  Loved it!   

Recipe from:  White Lace Inn