Blueberry Stuffed French Toast

This bread pudding, breakfast casserole is a nice dish for a holiday breakfast or brunch. Especially if you’re having company in town. Cubing a loaf of French bread into a casserole pan, mixing in eggs, blueberries and cream cheese, letting it set overnight in the refrigerator, it’s easily baked the next morning for an indulgent breakfast. Let’s read more about its story.

This past week, our local South Metro Denver Board of Realtors held its 13th Annual “Trim-A-Tree For Charity” Christmas Breakfast. The purpose of the event was to collect as many toys as we could for families in need. The toys were donated to Interfaith Community Services, a charity who supports families in the South Metro Denver area.

About 50 of us on the committee plan the event each year. We invite the entire real estate community to attend a breakfast where we cook pancakes, bacon, sausage and eggs. Admittance to the event is simply an unwrapped toy for a child whose family has fallen on hard times and who might not have a Christmas tree, let alone gifts under that tree.

Santa is always invited to help spread the cheer and visit with the children in attendance…which by the way are children of attendees. Board members from Interfaith Community Services are invited along with a big truck to transport the toys back to their facility where they sort and distribute to needy families. We raised around $10,000 this year, a record for us.

Brian Counterman, Allstate Insurance, one of our committee members is also a professional jazz musician. He generously donates his time each year to provide us with Christmas music.  Brian is on the right.

A Christmas brunch party wouldn’t be a party without Mimosas. While serving mimosas to the crowd, Nikki Christiansen from Internet Media Consultants (far right) asked me if I had ever prepared Blueberry Stuffed French Toast from the Colorado Collage Junior League Cookbook. I replied no, and she began this long description of the dish that had my mouth watering as soon as she mentioned the cream cheese. Mimosa servers from left Nicolini Botticelli, Bobbi Taylor, Coey Howe, me and Nikki.

My friend and co-worker Coey couldn’t resist a little smooch with Santa.

So back to this Blueberry Stuffed French Toast. This recipe includes a blueberry syrup which I altered a bit by adding some lemon oil to make it a blueberry-lemon syrup. I also served some pure maple syrup at the table and we thought both were really good, obviously each changing the mood of the dish considerably.

And nestled beside a couple patties of Jimmy Dean Original Pork Sausage, it was a great combination of flavors.

So, if you’re looking for a beautiful breakfast casserole to serve for the holidays, consider this Blueberry Stuffed French Toast. Easy and impressive.

5.0 from 1 reviews
Blueberry Stuffed French Toast
Prepared the night before, this is easily baked the next morning.
Recipe type: Breakfast, brunch
  • 12 slices french bread, cut into 1-inch cube. (I used a 12 ounce baguette)
  • 2 8-ounce packages cream cheese, chilled and cut into 1-inch cubes
  • 2 cups fresh blueberries, rinsed and drained
  • 12 large eggs
  • ⅓ C. maple syrup
  • 2 C. milk
  • Blueberry Syrup
  • 1 C. sugar
  • 2 T. cornstarch
  • 1 C. water
  • 1 C. fresh blueberries, rinsed and drained
  • 1 T. unsalted butter
  • 2 - 3 drops pure lemon oil (optional)
  1. Grease 13 x 9 baking pan. Place half the bread cubes evenly in prepared pan. Scatter cream cheese cubes over bread and sprinkle with 2 cups blueberries. Arrange remaining bread cubes over blueberries.
  2. In a large bowl combine eggs, maple syrup, and milk and whisk to blend. Pour evenly over reserved bread mixture. Cover with foil and chill overnight.
  3. Preheat oven to 375 degrees. Bake, covered with foil, in middle of oven 30 minutes. Remove foil and continue baking 30 minutes longer. Or until puffed and golden brown.
  4. Remove from oven and let set about 10 minutes.
  5. Meanwhile, in a small saucepan, combine sugar, cornstarch, and water over medium high heat. Cook stirring occasionally, 5 minutes or until thickened. Stir in 1 cup blueberries and simmer, stirring occasionally, 10 minutes or until most berries burst. Add butter and lemon oil (if using) and stir until butter is melted. You may prepare this up to 1 day in advance, refrigerate and gently reheat. Transfer to serving bowl.
  6. Plate French Toast on individual serving plates and offer with both blueberry and maple syrups.

Blueberry Stuffed French Toast…It’s What’s For Brunch.
Posted by Lea Ann Brown

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    • Lea Ann says

      Pam, I’ve got a set of those bowls/plates/etc. Depression glass that my mom collected for years. I think it’s beautiful.

    • Lea Ann says

      Thanks for stopping by and the comment Sophie. Always fun to hear from someone new. Heading over to check out your blog.

  1. Nancy says

    I am quite fond of every ingredient in this…passing on to my chef. Looks delicious! I’m sure the blueberries make it very healthy.

  2. says

    What a wonderful event – so very nice to help others during the holidays. That dish sounds as decadent as all get out. 😀 Another fun use of the lemon oil, too. Of course MY mouth is watering over the hobnail dish and vintage spoon. Merry Christmas!

  3. says

    What a special event! The blueberry dish is just what I’d love on Christmas morning. My kids are not as willing to step away from their usual cereal so I might cut your recipe in half and make some individual dishes just for me!

  4. says

    Congratulations on your fund raiser. What a nice event that helps children at Christmas time. Your blueberry French toast sounds like just the perfect breakfast for house guests. Who wouldn’t want to rise and shine for this?

  5. says

    What a lovely event Lea Ann; this time of year it’s nice to remember those who are really in need.

    Maybe your mouth was watering because you had this dish before? I served it at our very first Food Blogger event almost 2 years ago. I’ve loved this dish for years; it never fails to disappoint. Now I’m the one craving a taste!

    • Lea Ann says

      Thanks Barb. And ohmygosh, I had forgotten about you making this wonderful dish. Don’t we just love our Jr. League Cookbooks.

    • Lea Ann says

      It was a record for us Nancy. And how fun do you think it was going shopping for toys with that much money. 6 of us had a ball.

  6. Lori Brown says

    Lea Ann,

    Thank you so much for posting this recipe on-line because I lost mine from my ex-SIL and this is the best stuffed french toast ever. Love all the recipes from the Colorado Collage Jr. League Cookbook. Merry Christmas.


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