When Brian was born in 2006 I was up about the same time each night for feedings.  While he would eat I would pop on the TV to stay awake.  The only show that seemed to spike my interest was The Phantom Gourmet.  One night they featured a restaurant in Maine (I think) that had "the best" stuffed french toast.  The head chef showed how to make it but never gave ingredient amounts.  The next day I bought all of the ingredients.  My first batch was a hit with the family.  Over the years I have tweaked the recipe adding my own touch to it.  Today I hit a home run with this rendition of my blueberry stuffed french toast.

Blueberry Stuffed French Toast

Prep Time:

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Inactive Prep Time:

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Cook Time:

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Level:

Easy

Serves:

4 servings

INGREDIENTS

French Toast:

• 4 large eggs
• 1 tablespoon ground cinnamon
• 3/4 cup half and half
• 8 slices of sandwich bread or texas toast, cut in half
• 1 8oz bar of cream cheese, softened
• 1 cup fresh or frozen blueberries
• your favorite pancake syrup
• 2 tablespoons cinnamon sugar

• Lemon Glaze:

  • 1 cup confectioners sugar
  • 2-3 tablespoon half and half
  • 1 or 2 dashes of salt
  • 1 teaspoon clear vanilla extract
  • 1 teaspoon lemon extract

DIRECTIONS

Preheat oven to 350 degrees.

Whisk eggs, half and half and cinnamon together. Heat large skillet over medium high heat.  Spray with non-stick spray.  Using tongs dip bread in egg mixture and place in batches into skillet.  Once browned flip and brown other side.  Spray a 8x8 baking dish with non-stick spray.  Place toasted bread in bottom of dish making one layer.  Cut cream cheese into sections 1/8 inch thick.  Place the cream cheese on top of bread.  Sprinkle blueberries on top of cheese.  Sprinkle half of cinnamon sugar and drizzle some of the syrup on top of the blueberries.  Place a second layer of bread on top of blueberries.  Pour any remaining egg mixture on top of bread.  Sprinkle remaining cinnamon sugar and drizzle a bit more syrup on top of bread.  Bake in oven for 15-20 minutes.

Meanwhile, make glaze by whisking all ingredients in a small bowl.

Once french toast is done remove from oven and drizzle lemon glaze over top.  Serve hot!

Cooks Note:  This can be made ahead of time and baked just before serving.  It also reheats nicely in the microwave.