Thursday, June 17, 2010

Blueberry-Stuffed French Toast

RileyAdamsFoodBlogPostpic_thumb_thumb One of my favorite things about this time of year is the availability and low-cost of blueberries. We’re huge fans of blueberries in our house. Whenever I’m at the store, I’ll pick up a carton—they disappear fast.

Not only do the kids love them, but they’re absolutely jam-packed with health in every single bite. Not only do they contain Vitamins A,C, and E, but they have beta-carotene and high fiber..and they provide antioxidants to help prevent cancer-causing cell damage.

Best of all, my children have no idea how good blueberries are for them! If they did, maybe they wouldn’t like them as much. :)

You’ll notice that despite the amazing healthiness of cooking with blueberries…the recipe below calls for 12 eggs and 2 packages of cream cheese. :) I think you can minimize this damage by using a lower fat cream cheese. You could also try using an egg substitute and a low-fat milk.

Another note--you'll need to either make this dish the day before or schedule enough time for it to chill in the fridge for 8 hours.


Blueberry-Stuffed French Toast Bake

12 slices bread
2 (8 oz) packages cream cheese (cut into 1 inch cubes)
2 cups fresh blueberries, divided
12 large eggs, lightly beaten
2 cups milk
1/2 cup maple syrup

Blueberry Sauce
1 cup sugar
2 T cornstarch
1 cup water
1 T butter

Cut the crusts from the bread and slice into 1-inch pieces. Place half the pieces in a greased 13 x 9 x 2 inch baking dish. Scatter the cream cheese over the bread, followed by 1 cup of the blueberries. Top with the remaining bread pieces. Mix eggs, milk, and syrup and pour over the bread mixture. Cover and chill for 8 hours. Bake, covered at 350 degrees for 30 minutes, then uncovered for 35 more minutes, or until the French toast is golden.

Sauce: Combine sugar and the cornstarch in a pan and gradually add water. Cook over medium-high heat, stirring constantly for five minutes or until the mixture is thickened. Stir in the other cup of blueberries and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes. Stir occasionally. Add butter and stir until melted. Serve with the blueberry sauce.
021 Enjoy!

Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

And now I want to encourage you to enter the June contest here at Mystery Lovers’ Kitchen! My friend, the talented Avery Aames, has an exciting contest for us. We’re celebrating the upcoming release of The Long Quiche Goodbye and here’s how you can enter:

Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

Good luck!


  1. Oh I love this recipe. Even with the 8 hour chill time, it sounds simple. You can never go wrong with blueberries. I have to wonder how it would be with blackberries since they're just coming in here. Great twist on French Toast. Thanks.

    Thoughts in Progress

  2. What a unique and delicious recipe. I can't wait to try it. And I'm with you and Mason on the blueberries. They are so good and so good for you. Much of the year, I simply toss them onto my Cheerios -- mainly because they are priced sky high and baking with them is too pricey. But, as you've noted, blueberries are finally back in season and their cost is mercifully low. So this recipe is going to be as economical as it is easy (and delicious). Thank you, Riley (aka Elizabeth)!

    ~ Cleo
    Cleo Coyle on Twitter

  3. Great recipe. You're right... blueberries are a powerhouse of goodness and so delicious too. We just love them here. This sounds wonderful. Thanks!


  4. Oh my, that looks so good! And easy too. This site is awesome.


  5. Oh my goodness, does that sound amazing!

  6. Mason--Thanks! It's pretty simple. Actually, the prep time is nothing..slicing bread and the cream cheese, really. Only the chill time is long...but then you can have a treat the next morning! :)

    Cleo--They can be *so* expensive in the off-season. That's when I'll buy frozen and put them in yogurt smoothies. Of course, my daughter *likes* them frozen--thinks they're a special treat!

    Julie--The kids ate a bunch of them this morning so I'll be off to the store again soon!

    Clarissa--Thanks! I appreciate your visiting.

    Ingrid--Thanks so much! :) And thanks for dropping by.

  7. Elizabeth, I love make ahead breakfast dishes. So nice to have guests and not have to do much but pop food in the oven and start the coffee. More time to enjoy the guests.

    This looks delicious! I'll definitely be making it.

    ~ Krista
    who picked fresh raspberries and blueberries when she walked the dogs this morning

  8. That looks yummy! I picked wild strawberries yesterday, a treat. (The eating, not the picking.)

  9. Krista--Good point! Because who wants to be cooking for a crowd early in the morning? :) It's always nice to have something ready to heat and eat. Wish I'd been picking raspberries and blueberries with you!

    Janet--I bet the strawberries were wonderful! And, you know, I think you could adapt this recipe and use strawberries, instead. :)

  10. Oh, I want that -- right now! It looks
    fabulous. Oh, and I never let the dudes
    know how good blueberries are for them!

  11. This is the second yummy looking blueberry recipe I copied off the web today, Elizabeth. I need to run out now and buy more blueberries.

    And yes, I feel I've been stalking you today. Looks like you've been working pretty hard on blog posts this week.

  12. This is great - I can mix it up Saturday night and pop it into the oven Sunday morning before the gang arrives for their weekly breakfast. Thanks, Riley!

  13. Jenn--That's one thing that little dudes don't need to know. :)

    Patricia--The prices are *wonderful* so it's a great time to buy them!

    Yes, I've been on a Google Reader domination tour today. :)
    Laineshots--Hope you'll enjoy it! :)