Friday, February 7, 2014

stuffed blueberry french toast

Only a week until Valentine's Day and I'm once again wearing my problem solving hat. First, I helped you skip the crowded card aisles with a printable Valentine’s day card. Now I’m bringing you this incredibly simple, yet indulgent stuffed blueberry french toast with blueberry orange sauce. It's the perfect way to show some love to your valentine! I've been quite the proactive problem solver lately. Where’s my gold star sticker? ;)

Make the french toast the night before and pop it in the oven Friday morning for a Valentine’s day breakfast. Or make it as the pièce de résistance for a lazy Saturday brunch. Cut the recipe in half if it's just your sweetheart and you, or make the whole recipe and feed a big family of valentines. 

This french toast traditionally makes its appearance Christmas morning in our family, but it deserves a permanent spot on your breakfast recipe rotation. Why? 1) Prep happens the night before. 2) It's easy, easy, easy. 3) It's seriously delicious: blueberries, bread, and eggy wonderfulness. That description along should have you dashing around the kitchen pulling out ingredients and your casserole pan. Without further ado...

Blueberry Stuffed French Toast with Blueberry Orange Sauce
Adapted from Seascape Mornings a cookbook from The Inn at Southwest in Southwest Harbor, Maine 
Serves 6-8

French Toast Ingredients
1 loaf Italian bread cubed, crusts removed
1 10oz. cream cheese, cubed 
1 c. blueberries fresh or frozen
10 eggs
 1/3 c. maple syrup
2 c. milk
Blueberry Orange Sauce Ingredients
1 ½ c. sugar
3 Tbsp. cornstarch
1 c. water
1/2 c. orange juice [orange zest is also optional]
3 c. blueberries, separated fresh or frozen
1 ½ tbsp. butter

1. Grease 9x13 inch baking dish. Place half of the bread cubes in the dish. Layer cream cheese then blueberries over the bread cubes. Add the remaining bread cubes on top. Mix together eggs, syrup, and milk. Pour over top of cubes moistening all of bread. Cover and place in refrigerator overnight.

The next day, bake in a preheated 350°F oven for 40 minutes covered with foil. Uncover and bake 35 minutes more or until browned and the middle is fully cooked.
While the french toast is baking, prepare the blueberry sauce in a large saucepan. Mix together sugar and cornstarch. Add water, orange zest, and 1 ½ c. blueberries. Cook over medium heat until thickened. Stir consistently. Add the remaining blueberries and butter. The sauce is ready with the butter is melted and it's heated through.

Note: The sauce recipe makes a little more than you'll probably need, but don't throw it out! It tastes wonderful warm over vanilla ice cream or use it to jazz up your morning pancakes. The possibilities are endless!

Serve french toast warm with blueberry sauce over top. No judging your love ones when they attempt to lick the remnants of the blueberry syrup off their plates.
Hello, gorgeous.

The 36th Avenue
And  also partying at Mouthwatering Mondays at A Southern Fairytale!


  1. This looks so delicious!! What an amazing looking breakfast!!!!

    1. Thanks Maria! It tastes even better than it looks :)