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Blueberry Stuffed Baked French Toast

Kraft Memeber Recipe
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Makes: 8-10 servings Total Time: 11 hr 30 min
Category: Breakfast/Brunch Sub Category: Other

what you need
  • 1 loaf white bread, cubed
  • 4 cups blueberries (fresh or frozen)
  • 8 oz. cream cheese, softened
  • 1 cup sugar, divided
  • 2 tsp. vanilla extract, divided
  • 1/4 cup sour cream
  • 1/2 loaf French bread
  • 7 eggs
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1-1/2 cups milk
  • 1-1/2 cups half-and-half
  • TOPPING
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 2 Tbsp. dark corn syrup
  • 1 cup chopped walnuts
make it
Place bread cubes into a greased 9 x 13 pan (this makes a full pan). Spread blueberries over the bread. Beat cream cheese, 1/2 sugar, 1 tsp. vanilla and sour cream until smooth. Carefully spoon over blueberries. Cut 8 or 10 1-inch slices of French bread, place over the berries.

Beat the eggs well, add the remaining 1/2 cup sugar, 1 tsp. vanilla, milk, half-and-half; beat again. Pour the egg and milk mixture over the French bread slices. Cover and refrigerate overnight.

Remove from refrigerator about 45-60 minutes before baking. Stir together topping ingredients; spread carefully over the bread.

Bake uncovered at 350°F for 60-90 minutes, or until bubbly. You may need to cover with foil the last 15 minutes to keep it from getting too brown. Let stand for about 10 minutes before cutting. Spring with powdered sugar if desired.
Notes
Set pan on cookie tray while baking, it will likely bake over.

From White Lace Inn, Sturgeon Bay, WI
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