Tuesday, May 22, 2012

Blueberry Stuffed French Toast specialty of the Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast

Blueberry Stuffed French Toast with Blueberry Sauce

"This brings rave reviews from my guests", say Chris Mason,
innkeeper at the Parish House Inn bed and breakfast.
Blueberry Stuffed French Toast with Blueberry Sauce

Serves 8 to 10

A simple recipe that will be a hit on your brunch table.


Coat a 9X13X2 inch glass baking dish with cooking spray.
  1. Cut 12 slices of a Challah (sweet egg bread) into cubes and place half into the pan.
  2. Cut 2 - 8 ounce packages of cream cheese into cubes and 1 cup blueberries and scatter over the bread cubes.
  3. Place remaining bread cubes over the fulling and press down lightly.
  4. Whisk together 12 eggs, 2 cups milk and 1/3 cup maple syrup and pour over the bread mixture in pan. Top with foil and place in the refrigerator overnight.
  5. The next morning, preheat oven to 350o.
  6. Remove French toast from the refrigerator and place on the middle rack in the oven, leaving the foil on the pan. Bake for 30 minutes and then remove the foil. Bake for an additional 30 minutes or until puffy and the top is golden brown. Let stand for a few minutes before serving with Blueberry Sauce.B
Blueberry Sauce


2 cups granulated sugar
1 teaspoon cinnmon
4 tablespoons cornstarch
1 cup water
1 cup orange juice
2 cups blueberries (fresh or frozen)

1. In a 1 quart saucepan mix together sugar, cornstarch and cinnamon.
2. Add water and orange juice, mix well and cook over medium heat until thickened.
3. Add blueberries and simmer for about 10 minutes or until berries have burst, stirring occassionally.
4 Serve with French Toast or pancakes.  Refrigerate any leftovers.