Blueberry Cream Cheese Stuffed Baked French Toast: Breakfast-Brunch
1 loaf white bread (no crusts)
1/2 loaf french bread
6 cups fresh/frozen blueberries (rinsed)
8 oz cream cheese
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups milk
1 1/2 cups half & half
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup powdered sugar
Cut bread into cubes and place into the bottom of a greased 9 x 13 pan. Sprinkle blueberries evenly over bread.
Microwave cream cheese in bowl for 2 min. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 tsp. vanilla. Spread over blueberries.
Cut french bread into ten-1" thick slices, place over cream cheese.
Beat eggs, milk, half & half, cinnamon and nutmeg and pour over bread. Cover and refrigerate overnight.
Bake at 350 degrees for 45 min. covered, then uncovered for approx. 15 min. Let set before slicing. Sift powdered sugar over before serving.