The Jefferson Inn of Ellicottville
Berry Stuffed French Toast: Breakfast-Brunch
Prep time:15 minutes
16 oz. loaf unsliced Italian bread (cubed with crusts on)
8 oz cream cheese (cubed)
2 1/2 cups milk, light cream or half & half
6 tablespoons melted butter
1/4 cup maple syrup
2 cups blueberries (or other fruit such as apple slices, raspberries)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
Grease a 13” x 9” baking dish.
Place half the bread cubes on the bottom, then the cubed cream cheese, the blueberries or other fruit and then the remaining bread cubes.
Beat together – eggs, milk, melted butter, syrup, nutmeg, cinnamon and vanilla.
Pour egg mixture over cubed bread. Press down bread so it is soaked with the egg mixture.
Cover with plastic wrap and refrigerate 2-24 hours (or freeze and thaw overnight in fridge). Bake at 350 F. for 60 minutes. Serve with warm maple syrup. Sprinkle plates and top of french toast with confectionary sugar for an elegant look.