Blueberry Stuffed French Toast

Blueberry Stuffed French Toast
This recipe comes from one of our awesome corn cops! It needs to be prepared the night before and refrigerated overnight.
  • 12 slices thick bread
  • 16 ounces cream cheese
  • 3 c fresh blueberries
  • 10 eggs
  • ⅓ c real maple syrup (we sell this at the farm!)
  • 2 c milk
  • pinch of cinnamon
  • 1 c water
  • 1 c sugar
  • 2 T cornstarch
  • 1 T butter
  1. Grease a 9 x 13 glass pan.
  2. Remove the crust from the bread and cube it.
  3. Put half the bread in the bottom of the pan.
  4. Distribute cream cheese over the top of the bread.
  5. Sprinkle 1 c of the blueberries over the cream cheese and then put remaining bread over berries.
  6. Beat eggs, maple syrup, and milk in bowl. Add cinnamon and pour over bread.
  7. Cover with plastic wrap and refrigerate overnight.
  8. The next morning, preheat oven to 350 degrees.
  9. Place foil over dish and bake for 30 minutes.
  10. Remove foil and bake an additional 30 minutes.
  11. To prepare sauce, mix 1 c water, 1 c sugar, 1 c blueberries, and 2 T cornstarch in pan and cook until thick. Add remaining blueberries and 1 T butter.
  12. Pour sauce over the top of cooked french toast.