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Blueberry-Stuffed French Toast




Source of Recipe


Internet


List of Ingredients




Nonstick cooking spray
12 slices Texas toast, crusts removed (if desired) and cut in 1-inch cubes, or 12 cups cubed, trimmed challah or other egg bread
1 8-oz. package cream cheese, cut into small cubes
2 cups fresh or frozen blueberries
9 eggs, beaten
2 cups milk
1/2 cup maple syrup
Blueberry Syrup or maple syrup (optional)



Recipe



Coat a 3-quart rectangular baking dish with cooking spray; set aside. Place bread cubes in prepared dish. Top with cream cheese and the blueberries. (At this point, you can cover and chill up to 24 hours.)

Preheat oven to 350 degrees F. In a large bowl combine eggs, milk, and the 1/2 cup maple syrup. Whisk until combined. Slowly pour the egg mixture over blueberry-and-bread mixture to evenly moisten the bread.

Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.

Blueberry Syrup

3 pints ripe blueberries
6 cups sugar
3 cups water
2/3 cup strained fresh lemon juice

Sort and stem, then rinse and drain the blueberries. Place blueberries in a food processor bowl or blender container. Cover; process or blend until berries form a puree. Place the puree in a glass bowl, cover with a towel, and let stand for 36 hours. Stir the puree occasionally. This step allows the berry liquid to separate from the pulp. (Don't worry if the puree forms a crust or gets foamy.)

Line a large bowl with 2 layers of 100 percent cotton cheesecloth. Pour blueberry puree into the cheesecloth-lined bowl. Lift pulp-filled cheesecloth over the bowl and let drain. When the flow dwindles, twist the cheesecloth and pulp to extract as much juice as possible. Discard the pulp and retain the juice (should measure about 2-2/3 cups).

Combine the sugar and water in a 4- to 5-quart Dutch oven or kettle. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate steady rate, stirring occasionally until thermometer registers 230 degrees F. This will take about 50 minutes. (If you don't have a candy thermometer, you can use the cold water test. Spoon a few drops of the hot mixture into a cup of very cold water. Using your fingers, form the drops into a ball. When the ball is removed from cold water, the mixture should flatten and run between your fingers.)

Add the blueberry juice and lemon juice. Cook, uncovered, for 5 minutes. Do not boil. (If it does boil, the syrup mixture will become foamy and boil over.) Remove from heat; cool completely. Cover and store in the refrigerator for up to 1 month. Makes about 7 cups syrup.