Wednesday, July 6, 2011

Recipe Wednesday

This little yummy is on the menu for Sunday breakfast. Going to have 3 of the granddarlings Saturday night and this will be a good one for them to help put together. Toddler loves to mix stuff (forget the stir carefully instructions) and her older sisters can handle the bacon or whatever they decide we need to have with the french toast.

Blueberry Cream Cheese Stuffed Baked French Toast

1 loaf white bread (no crusts)
1/2 loaf french bread (I use Wheat Fr. bread for all the breads)
6 c. fresh/frozen blueberries (rinsed)
8 oz. cream cheese
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla
7 eggs
1 1/2 c. milk
1 1/2 c. half & half
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 c. powdered sugar

Cut white bread into cubes and place into the bottom of a greased 9x13 pan. Sprinkle blueberries evenly over bread.
Microwave cream cheese in bowl for 2 minutes. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 tsp. vanilla. Spread over blueberries.
Cut french bread into 10-1 inch 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 minutes covered, then uncover for approximately 15 minutes. Let set before slicing. Sift powdered sugar over before serving.

No comments: