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Favorite Recipes

Awesome Blueberry Stuffed French Toast

From Abbeymoore Manor Bed & Breakfast Inn

This incredible recipe has been passed down from previous innkeepers at Abbeymoore Manor Bed & Breakfast Inn & it is definitely one to hold on to. Garnish your dish with fresh berries & serve with crispy bacon or sausage to further impress your dining guests!

For 13” x 9” glass baking dish (or a muffin tin for individual portions) - serves 12
12 slices “Dutch” bread crust removed and cut into 1” cubes
2 8 oz. packages of Philadelphia cream cheese (cold) cut into ¾” cubes
1 cup blueberries (fresh or frozen)
1 dozen large eggs
1/3 cup maple syrup
2 cups 2% milk

1 cup sugar
1½ tablespoons cornstarch
1½ cups water
1½ cups blueberries
1½ tablespoons butter

Arrange ½ the bread cubes in a buttered glass baking dish. Scatter the cream cheese over the bread and sprinkle blueberries over the cream cheese. Arrange the remaining bread cubes on top. In a large bowl whisk together the eggs, syrup and milk and pour evenly over the bread mixture. Cover dish with foil and refrigerate over night. In the morning, remove from refrigerator ¾ hour before baking. Preheat oven to 365º F and bake covered for 30 minutes. Remove foil and continue baking for 30 minutes or until the French toast is puffed and golden.

To prepare sauce, (can be prepared the night before) in a small saucepan, stir together sugar, cornstarch and water. Cook over moderately high heat, stirring occasionally for 5 minutes or until the mixture has thickened. Stir in the blueberries and simmer, stirring occasionally for ten minutes or until the berries have burst. Add the butter and stir the sauce until the butter has melted. Serve hot over the French toast.

Tips: Use a piping bag to pipe in the cream cheese. When making individual portions we omit the berries from the bake and use more in the sauce.  We use the inexpensive unsliced "White Bread" from the local grocery store's bakery and let it sit on the counter to "stale" for a few days before using it.

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