Blueberry Stuffed French Toast

  • Yield 16 servings

The Captain Jefferds Inn in Kennebunkport, Maine gives French toast a rich makeover with the addition of a heavenly blueberry cream cheese filling.

Blueberry Stuffed French Toast
Jumping Rock


French Toast
4 loaves crusty French bread
6 ounces cream cheese, softened
1/3 cup part-skim milk ricotta cheese
1/3 cup blueberry preserves
1 cup frozen or fresh blueberries
5 eggs
1 1/4 cups milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons butter
2 cups blueberries
1/2 water
1 tablespoon corn starch
2 tablespoons lemon juice
4 tablespoons sugar
1/8 teaspoon cinnamon
pinch salt
dash nutmeg


French Toast:
  1. Cut French bread into diagonal slices about ½ inch thick.
  2. In a small mixing bowl, beat together softened cream cheese, ricotta cheese, blueberry preserves and blueberries.
  3. Spoon about  1 1/2  tablespoon of cheese mixture between two sandwiched pieces of bread. (The stuffed bread slices may be prepared the day before serving and refrigerated overnight in a tightly sealed plastic bag.)
  4. In a mixing bowl, beat the eggs, milk, vanilla, cinnamon and nutmeg until combined. Melt the butter on a griddle preheated to 350F.
  5. Dip each prepared piece in the egg mixture, place on griddle and cook until golden brown, turning once. Serve with blueberry sauce or syrup of choice.

BlueBerry Sauce:

  1. Combine water, corn starch, lemon juice, sugar, cinnamon, salt and nutmeg in pot. Whisk to blend.
  2. Add blueberries and stir constantly over medium heat until sauce is clear and slightly thickened.

Recipe courtesy of Erik and Sarah Lindblom of The Captain Jefferds Inn, Kennebunkport, Maine.



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