The Brickyard Barn Inn's
Blueberry Stuffed French Toast

This recipe is great for serving Mom on Mother's Day. I serve it occasionally in my Bed & Breakfast. It is very flexible so you can use a variety of different flavors and sauces.

Stuffing Ingredients:
   One 8 oz. block cream cheese, softened
   2 teaspoons sugar
   1 teaspoon vanilla
   1 pint fresh blueberries

Toast Ingredients:
   One loaf French Bread
   5 eggs
   2 cups whole milk
   1 1/2 teaspoons vanilla
   Butter for frying
   Powdered sugar

Directions:
Preheat the oven to 425 degrees. Mix the stuffing ingredients together until combined.

Cut the French bread into slices about two inches thick. Using a serrated knife (like a steak knife), cut a pocket in each slice being careful not to cut through to the other side of the bread. (Note: I always make my cut on the bottom of the bread.) Using a piping bag filled with the cream cheese mixture, fill the pockets with the stuffing mixture; if you don't have a piping bag, use a teaspoon to fill the pockets. Do not overfill.

Whisk together the eggs, milk and vanilla. Lay the stuffed slices on a cookie sheet and evenly pour the milk mixture over the bread. Turn them occasionally. Allow them to soak up all the milk.

In a large skillet, melt 1 tablespoon butter over medium high heat (add more butter as needed). Sauté each stuffed slice of bread a few at a time until browned on each side. Lay them out on another lightly oiled cookie sheet. Bake about 15 minutes at 425 degrees. Dust with powdered sugar before serving.

Serving suggestions: Serve with maple syrup, blueberry syrup or jams. Stuffing can be made with a variety of fresh fruit including chopped strawberries, fresh raspberries, blackberries, or something exotic like fresh mango. If frozen fruit is to be used, thaw and lightly squeeze the fruit to drain excess liquids. You might also substitute flavored cream cheeses if fresh fruit is not available.

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