Blueberry Cream Cheese-Stuffed Baked French Toast

Serves: 5
Total Calories: 559


1 1/2 loaves French bread or sourdough bread, presliced (no crust), divided
1 (12-ounce) bag frozen blueberries, rinsed
1 (8-ounce) package cream cheese
1/2 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
8 eggs
1/2 cup milk
1 pint half and half
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup powdered sugar


Cut 1 loaf bread into cubes and place into bottom of a greased 9x13-inch baking dish. Dish should be 3/4 full. Sprinkle blueberries evenly over bread. Microwave cream cheese in bowl for 2 minutes. Stir carefully and add sugar, sour cream, and vanilla. Spread over blueberries. Place remaining 6–8 large slices of bread over cream cheese. (Judge by how many guests you are serving.) Beat eggs, milk, half-and-half, cinnamon, and nutmeg, and pour over bread. Make holes with knife so liquid goes throughout. Cover and refrigerate overnight.

Bake at 350°, covered, 1 hour, then uncovered, 25–30 minutes, until top is golden brown. Let sit 10 minutes before slicing. Sift powdered sugar over before serving.

Fun Fact: Seven U.S. presidents were born in Ohio, second only to Virginia’s eight. Ulysses S. Grant (1869–1877); Rutherford B. Hayes (1877–1881); James A. Garfield (1881); Benjamin Harrison (1889–1893); William McKinley (1897–1901); William Howard Taft (1909–1913); Warren G. Harding (1921–1923).

Nutritional Facts:

Serves: 5
Total Calories: 559
Calories from Fat: 323

This Blueberry Cream Cheese-Stuffed Baked French Toast recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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