You are here: Home » Recipes » Blueberry Stuffed French Toast Blueberry Stuffed French Toast Recipe by Our Cookbook Collection 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. Jumping Rock PrintEmail Ingredients French Toast4 loaves crusty French bread6 ounces cream cheese, softened1/3 cup part-skim milk ricotta cheese1/3 cup blueberry preserves1 cup frozen or fresh blueberries5 eggs1 1/4 cups milk1/2 teaspoon vanilla1/4 teaspoon ground cinnamon1 dash ground nutmeg2 tablespoons butterSauce2 cups blueberries1/2 water1 tablespoon corn starch2 tablespoons lemon juice4 tablespoons sugar1/8 teaspoon cinnamon pinch salt dash nutmeg Instructions French Toast: Cut French bread into diagonal slices about ½ inch thick. In a small mixing bowl, beat together softened cream cheese, ricotta cheese, blueberry preserves and blueberries. 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.) In a mixing bowl, beat the eggs, milk, vanilla, cinnamon and nutmeg until combined. Melt the butter on a griddle preheated to 350F. 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: Combine water, corn starch, lemon juice, sugar, cinnamon, salt and nutmeg in pot. Whisk to blend. 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.