Fleur-de-Lys Mansion…Luxury Inn at the Park
Blueberry & Raspberry Stuffed French Toast: Breakfast-Brunch
Prep time:20 minutes
8 oz Cream cheese, softened & whipped
3 cups Fresh blueberries
1 jar Raspberry Preserves
2-3 loaves of french bread
6-8 extra large eggs
1 cup half and half
1 teaspoon vanilla extract
1/2 stick unsalted butter
1/2 cup brown sugar
1/4 cup maple syrup
2 cups Fresh raspberries
Raspberry Plate Scraper
Spray 11 x 13 Pyrex pan with non-stick spray. Slice bread 1/2 to 3/4 inches thick. Spread cream cheese on half of slices. Place in pan and then press 2 cups of blueberries into cream cheese. Spread remaining slices of bread with raspberry preserves and place, preserves side down, on top of bread in pan to make sandwiches. There should be 16 total sandwiches.
Beat eggs and add half & half and vanilla extract. Pour slowly over sandwiches, making sure to cover each sandwiches. Turn sandwiches over and soak up egg mixture.
To make the syrup, mix butter, brown sugar and maple syrup together in small saucepan until well mixed. Drizzle the sandwiches with the syrup and bake in 350 degree oven for approximately 20 minutes, or until tops of sandwiches are crisp and brown.
Drizzle raspberry plate scraper onto warmed plates in a pretty design. Place two sandwiches on each plate and drizzle more raspberry plate scraper on top. Add sprinkled powdered sugar and top with the remaining cup of blueberries and 2 cups raspberries, divided among the 8 plates.