Blueberry Stuffed French Toast

Posted on September 27, 2012. Filed under: Uncategorized | Tags: , , |

Over the summer, I was able to escape the rain in Northern Ireland and visit my home in sunny Georgia.  One afternoon my dad took me to a park which had over 30 bushels of blueberries.  The best part was that the blueberries were free!  We could take as many as our buckets (and mouths) could hold.  The only problem was that the temperature was 107°F (42°C).

I pulled out an umbrella to block the sun’s rays from beaming down upon my face, but it became heavy and awkward to hold while I was dropping blueberries into my bucket.  With sweat streaming down my face, I knew I wouldn’t last long.  I raced to pick the biggest, roundest berries, leaving behind the small shriveled, blemished berries.  I got home and made the best blueberry jam and stuffed blueberry French toast with my handpicked-to-perfection blueberries. Thankfully, our identity doesn’t rest in our outward appearance, abilities and actions.  God chooses the weak things of this world to shame the strong, the foolish to bring glory to God.  I picked the best looking berries, but God picks us with our flaws and all because of His great love and mercy.

Blueberry Stuffed French Toast


  • 7 slices of wheat bread, diced into cubes
  • 100 grams (7 tbsp) of Philadelphia cream cheese
  • 70 grams(3/4 cup) of fresh blueberries (75grams frozen)
  • 3 tablespoons blueberry jam
  • 6 large eggs, slightly beaten
  • 80 ml (1/3 cup) maple syrup
  • 230ml (1 cup) milk

Blueberry Syrup:

  • 170 grams (1/2 cup) blueberry jam
  • 2 Tbsp. water
  • 1 Tbsp. butter
  • A dash of cinnamon


  1. Grease a 25 x 18 cm pan or small square pan.
  2. Place half of the bread cubes in the bottom of the pan.
  3. Cut the cream cheese into cubes. Equally distribute the cheese cubes, fresh blueberries, and blueberry jam over the top of the bread cubes.
  4. Top with remaining bread cubes.
  5. In a medium size bowl combine the eggs, maple syrup and milk. Whisk until uniform. Pour over bread mixture.
  6. Place in refrigerator for about 2 hours or even overnight.
  7. Preheat oven to 355°F (180°C.)  Bake covered with foil for 30 minutes.  Remove foil and continue to bake approximately 30 minutes more, or until it’s set and the top is golden.
  8. While the dish bakes, combine the syrup ingredients in a small sauce-pan and heat over low heat on the stovetop.  Serves 5-7 people.

Serve the blueberry Stuffed French Toast hot with the syrup.

Caution: fruit straight out of the oven is hot!


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