Monday, July 28, 2008

Blueberry Stuffed French Toast

It's blueberry season in Rhode Island!

Here is a wonderful recipe that is made even better with the key ingredient of

Wild Maine Blueberry Jam by Stonewall Kitchen.
This jam tastes just like fresh baked blueberry pie.

Blueberry Stuffed French Toast
Serves: 8

1 loaf of French bread, cut into 1-inch cubes (8 ounces)
1-8 oz. package of cream cheese, cut into 1-inch cubes
1/2 cup fresh blueberries
1/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
6 large eggs, slightly beaten
1/3 cup maple syrup
1 cup milk

Blueberry Syrup:
1/2 cup Stonewall Kitchen Wild Maine Blueberry Jam
2 Tbsp. water
1 Tbsp. butter
A dash of cinnamon
Grease a deep-dish pie pan.
Place half of the French bread cubes in the bottom of the prepared pie dish.
Equally distribute the cream cheese cubes, fresh blueberries, and Stonewall Kitchen Wild Maine Blueberry Jam over the top of the bread cubes.
Top with remaining bread cubes.
In a medium size bowl combine the eggs, maple syrup and milk. Whisk until uniform. Pour over bread mixture.
Place in refrigerator several hours or preferably overnight.
Preheat oven to 350 degrees F. Bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 30 minutes more, or until the casserole is set and the top is golden.
While the casserole bakes, combine the syrup ingredients in a small sauce-pan and heat over low heat on the stove top.
Serve the casserole hot with the syrup drizzled over each portion.
This recipe is best when made a day ahead and refrigerated until baking.
If doubling the recipe bake in a 9 x 13-inch pan.

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