Blueberry Stuffed French Toast

Ingredients

• Servings: 12
• 16 slices firm white bread
• 1 (8 ounce) package neufchatel cheese, softened
• 1 cup blueberries
• 3 cups milk
• 3 eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup white sugar
• 1/4 teaspoon ground nutmeg
• 1/4 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup white sugar
• 1 tablespoon butter
• 1 cup blueberries

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 8 hrs 50 mins


• grease a 9x13 inch baking dish with butter. cut 10 slices of the bread into 3/4 inch cubes. spread neufchatel cheese over one side of the remaining 6 slices of bread. arrange the bread, cheese side up, in the baking dish. sprinkle with 1 cup of the blueberries, then top with the bread cubes.
• whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. pour over the bread. cover and refrigerate overnight.
• preheat an oven to 350 degrees f (175 degrees c).
• mix together the nutmeg and 1/4 cup of sugar in a small bowl. sprinkle over bread mixture. cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. cool in the pan for 5 minutes before serving.
• to make compote: heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. remove from heat and stir in butter and the remaining 1 cup of blueberries. serve with the french toast.