Tuesday, September 28, 2010

Blueberry Raspberry Cream Cheese Stuffed French Toast

My sister and BIL have this thing about birthday parties starting super early in the morning.  I mean 10:30 am, and I live 2 hours away!  They do brunch, and the BIL loves this stuffed french toast casserole that I made a few years ago, and so it's requested every time.

Blueberry Raspberry Cream Cheese Stuffed French Toast 
1 Loaf French Bread 
1 cup blueberries
1 cup raspberries 
18 eggs 
2 Tbsp vanilla 
12 Tsp cinnamon  
8 oz block of cream cheese 

Preheat oven to 350 and spray bottom of casserole pan with cooking spray.  Chop the bread into little squares, do the same with the cream cheese.  Layer bread, cream cheese, and berries throughout the pan. In a side bowl, beat the eggs with vanilla and cinnamon together.  Pour over the top of the bread mixture until thoroughly soaked.  

Bake at 350 for 50 minutes.  Serve warm - syrup optional!


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