Tuesday, May 1, 2012

Blueberry Cream Cheese Stuffed French Toast

Here’s a special breakfast to tuck away for your Mother’s Day brunch ideas --

A blueberry cream cheese stuffed French toast, to be exact!

You can use any bread, but I recommend this wheat buttermilk bread; the tart and tang along with the sweet fruit is a delicious combination. 

Don’t like blueberries? Use raspberries or strawberries or a mixed berry medley in the center of this one.  This recipe was a hit even with my non-cream cheese loving husband!

Blueberry Cream Cheese Stuffed French Toast {serves 4}

Ingredients

  • 8 slices of wheat buttermilk bread
  • 4 oz. cream cheese, softened
  • 2 C fruit {we used blueberries} – fresh or frozen
  • 1 T corn starch
  • 1 T honey
  • 1/4 C water
  • 3 eggs
  • 1/4 – 1/3 C milk
  • 1/2 tsp. cinnamon

Directions

Begin by preparing the berry filling.  To do so, combine frozen or fresh fruit (about 2 C) in a small saucepan, or a microwave safe bowl.  Toss the fruit with 1 T corn starch.  Add in 1 T honey and 1/4 C water. 

Either heat over medium-high heat, stirring often, until berries are cooked and sauce has thickened.  Or, microwave in 1 minute increments until the berries are cooked and sauce has thickened.  Stir during each interval. 

Meanwhile, slice up your bread.  And, stir up the cream cheese. 

Then, lightly beat three eggs together in a shallow, but wide bowl.  Add in the 1/4 – 1/3 C milk and 1/2 tsp. cinnamon.  Stir well. 

When the berries are prepared, combine 4 oz. cream cheese with 1/2 C of the prepared berry sauce. 

You may with to use more cream cheese and less berry sauce, or vice versa to suite your family’s tastes. 

Using a knife, spread the berry cream cheese mixture onto a piece of bread.  Go ahead and make the layer thick.  Top with a second piece of bread. 

Dip the fruit-filled bread slices into the egg mixture. 

Place the sandwich on a hot griddle, preheated to about 350 degrees.  If you normally grease your griddle, do so before placing the fruit-filled bread onto the griddle. 

Cook about 5-6 minutes on each side until the bread is cooked, nicely browned and the center is hot. 

Serve topped with additional fruit sauce. 

Enjoy!

Linked to: Ingredient Spotlight

9 comments:

  1. These look sooo good! Haven't made stuffed french toast in months. Pinning.

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  2. Can you tell me if you have any hints for making those nice even slices of homemade bread? I tend to either make mine too thin or too thick. Do you use an electric knife?

    This recipe looks divine! Can't wait to try it and love that you don't use a ton of sugar in this recipe for any part of it.

    Thanks for posting. I always love to see what you're cooking!

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    1. I don't know that I have a tip... just a good bread knife! We use an "eversharp" for bread cutting & I have found that to work well.

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  3. Your hubby doesn't like cream cheese!? Oh dear, oh dear. My husband could eat it plain and on anything. :) This recipe looks delicious!!

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  4. I hope someone makes that for me for Mother's Day! I got pancakes for my birthday so this would be the perfect breakfast!

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  5. This is so funny! We are on the same wavelength! These look scrumptious!

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  6. We made these tonight with strawberries. We topped them with some homemade strawberry syrup. Scrumptious!

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    Replies
    1. Oh, I bet strawberries were amazing!

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  7. I'm so glad you linked these up to the "Best of 2012" because it looks amazing!

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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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