Here is the yummy dish that the girls and I served JTS for his breakfast {in bed} this morning! Worth sharing so, I included the recipe below. Hope everyone is having a wonderful Father's Day.
Blueberry Stuffed French Toast{8-10 servings}
12 slices French bread, cut into 1-inch cubes
2 8-ounce packages cream cheese, chilled and cut into 1-inch cubes
1 C fresh blueberries, rinsed and drained
12 large eggs
1/3 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
Grease 13x9-inch baking pan. Place half on the bread cubes evenly in prepared pan. Scatter cream cheese cubes over bread and sprinkle with 1 cup blueberries. Arrange remaining bread cubes over bread cubes over blueberries. In large bowl combine eggs, syrup, and milk and whisk to blend. Pour evenly over evenly over reserved bread mixture. Cover with foil and chill overnight.
Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven 30 minutes. Remove foil and continue baking 30 minutes, or until puffed and golden brown.
In 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 stir until melted. Transfer to serving bowl. Place French Toast on individual serving plates and top with Blueberry Syrup.
2 8-ounce packages cream cheese, chilled and cut into 1-inch cubes
1 C fresh blueberries, rinsed and drained
12 large eggs
1/3 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
Grease 13x9-inch baking pan. Place half on the bread cubes evenly in prepared pan. Scatter cream cheese cubes over bread and sprinkle with 1 cup blueberries. Arrange remaining bread cubes over bread cubes over blueberries. In large bowl combine eggs, syrup, and milk and whisk to blend. Pour evenly over evenly over reserved bread mixture. Cover with foil and chill overnight.
Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven 30 minutes. Remove foil and continue baking 30 minutes, or until puffed and golden brown.
In 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 stir until melted. Transfer to serving bowl. Place French Toast on individual serving plates and top with Blueberry Syrup.
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