Recipe - Stuffed Baked French Toast

8 sl (1 inch) crusty sourdough
bread; cubed
8 ounce Cream cheese; softened
1 cup Blueberries; fresh or frozen
6 Eggs
One fourth cup Maple syrup
1 cup Milk
Blueberry Syrum; see recipe

Butter a 9 inch square baking pan. Place half of the bread cubes in the
botton of the pan. Scatter the cream cheese over the bread and top with
blueberries. Top with remaining bread cubes. Mix together the eggs, maple
syrup and milk. Pour the egg mixture over the bread mixture, making sure
you wet the top layer of bread. Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees. Bake the French toast, covered with foil, for
30 minutes. Remove foil and bake an additional 30 minutes. Remove foil and
bake an additional 30 minutes. Remove from oven and let stand 15 minutes
before serving with Blueberry Syrup.

NOTES : This was printed in the Oregonian's Food Day. We had it for Easter
Brunch and it was fabulous!!!
Recipe by: Hill House Deli & Cafe in Nehalem

Posted to TNT Recipes Digest by Deborah Mundorff dmundorf@qualcomm.com on
Apr 15, 1998