Wild Blueberry Stuffed French Toast from Stonewall Kitchen

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Recipe Tip: This recipe is best when made a day ahead and refrigerated until baking. If doubling the recipe, bake in a 9×13-inch pan.

Wild Blueberry Stuffed French Toast from Stonewall Kitchen Picture


Wild Blueberry Syrup:


  1. Grease a deep-dish pie pan.
  2. Place half of the French bread cubes in the bottom of the prepared pie dish.
  3. Equally distribute the cream cheese cubes, frozen Wild Blueberries, and Wild Maine Blueberry Jam over the top of the bread cubes.
  4. Top with remaining bread cubes.
  5. In a medium size bowl combine the eggs, Maine Maple Syrup and milk. Whisk until uniform. Pour over bread mixture.
  6. Place in refrigerator several hours or preferably overnight.
  7. Preheat oven to 350 degrees F. Bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 15-30 minutes more, or until the casserole is set and the top is golden.
  8. While the casserole bakes, combine the syrup ingredients in a small sauce pan and heat over low heat on the stovetop.
  9. Drizzle over each serving.

Wild Blue is Good for You!