Stuffed Blueberry French Toast
I love this recipe for breakfast company. You make this one the night before and chill overnight. It is always a treat to wake up and pop it in the oven. Take note, it does bake for an hour though.
I love this recipe for breakfast company. You make this one the night before and chill overnight. It is always a treat to wake up and pop it in the oven. Take note, it does bake for an hour though.
- Carbohydrate 157.436045790629 g
- Cholesterol 830.65447541 mg
- Fat 86.1547851955739 g
- Fiber 13.545688376216 g
- Protein 38.7463014244196 g
- Saturated Fat 45.1107145525132 g
- Serving Size 1 1 Serving (582g)
- Sodium 11118.0638065046 mg
- Sugar 143.890357414413 g
- Trans Fat 7.16827273971047 g
- Calories 1440 calories
Step-by-step
- Arrange 12 slices of bread in a buttered 9X13 plus 8X11 dish.
- Cut cream cheese into little cubes and sprinkle over bread.
- Sprinkle 1-2 cups blueberries over cream cheese.
- Cut remaining bread into small cubes and sprinkle over top of blueberries.
- In a large bowl combine; eggs, syrup, milk, cinnamon, & nutmeg. Pour over the bread mixture. Chill the french toast overnight. In morning, bake at 350* for about an hour or till it is puffed and golden brown.
- In a small sauce pan mix over moderately high heat until thickened; 1 1/2 cup water, 1 1/2 cups sugar, & 3 tablespoons cornstarch.
- Add blueberries & let simmer for 10 minutes then pour over baked french toast.
Swapping the specified French bread for a tightly crumbed brioche completely alters the moisture absorption rate, leading to a soggy interior unless you increase the baking time by ten minutes. Historically, baked stratas and egg-soaked breakfast casseroles evolved from frugal European kitchen practices designed to salvage stale loaves by binding them with dairy and eggs. Scaling this casserole up or down requires strict adherence to pan geometry rather than simple math. Doubling the ingredients to feed a crowd will not work in a standard nine-by-thirteen-inch glass dish because the center remains liquid while the edges burn; you must divide the mixture across two separate vessels to maintain the two-inch depth required for even heat penetration.
Scaling and Pan Geometry
Altering portions changes the thermal mass of the dish entirely. Halving the recipe demands a smaller eight-by-eight-inch pan so the custard layer coagulates properly at 350 degrees Fahrenheit without drying out the surface bread cubes. Glass baking dishes retain heat differently than ceramic or metal pans, often requiring an extra five to ten minutes in the oven to achieve a puffed, golden crust.
- Watch for internal bubbling to ensure the eggs are fully set rather than gelatinous.
- Whisk the cornstarch into cold water before heating the sauce to prevent lumps.
- Cover the unbaked dish tightly with plastic wrap to prevent moisture loss during the overnight refrigeration window.
