Blueberry Stuffed French Toast

Blueberry Stuffed French Toast
Jumping Rock
  • Yield: 16 servings


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