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Blueberry Cream Cheese Stuffed French Toast Recipe

Blueberry Cream Cheese Stuffed French Toast Recipe – Ingredients include frozen blueberries, cream cheese, sugar, sour cream, vanilla, French bread, eggs, milk, half and half, cinnamon, nutmeg, and powdered sugar.

My kids’ school recently held a volunteer breakfast where the teachers make a nice spread of breakfast foods for the parents who volunteer at the school. One of the dishes was getting some hype and I was told the teacher was famous for it, so I had to get the recipe. And, if you’re looking to be the highlight at the next brunch, I highly recommend bringing this Blueberry Cream Cheese Stuffed French Toast dish.

Blueberry Cream Cheese Stuffed French Toast Ingredients –

  • 1 loaf white bread (no crusts)
  • 6 cups fresh/frozen blueberries (rinsed)
  • 8 ounces cream cheese
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 loaf French bread
  • 7 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups half and half
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup powdered sugar

Blueberry Cream Cheese Stuffed French Toast Ingredients Directions –
Cut white bread into cubes and place into the bottom of a greased 9×13 pan. Sprinkle blueberries evenly over bread. Microwave cream cheese in bowl for 2 minutes. Stir carefully and add sugar, sour cream and vanilla. Spread over blueberries. Cut French bread into 10-1 inch slices, place over cream cheese. Beat eggs, milk, half and half, cinnamon and nutmeg and pour over bread. Cover and refrigerate overnight. Bake @ 350 for 45 minutes covered then uncovered for approximately 15 minutes. Let set before slicing. Sift powdered sugar over before serving.

Note: the originator of this recipe mentioned the following specifics of the Blueberry Cream Cheese Stuffed French Toast Ingredients recipe –

  • The loaf of white bread I used was Meijer Brand Texas Toast. I just cut the crusts off and then cubed it for the bottom layer.
  • The blueberries were fresh picked last summer from an organic blueberry farm in Capac that I just froze and have ready whenever I need them.  I’ve always made this recipe with these blueberries so I’m not sure how it would work with fresh ones from the store.
  • For the cream cheese and sour cream I used the 1/3 less fat versions (have to try and cut the fat/calories whenever possible).
  • The French bread was from the Meijer bakery.
  • Milk was 2% and I used the regular half and half this time.  I have used the fat free before.  I honestly didn’t notice the difference, it was just what I had on hand this time.

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