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& Stone Silo Inn

  Blueberry Stuffed French Toast                                                                              1 loaf French bread, cut into 1" cubes (8 ounces)
  1-8oz pkg. cream cheese, cut into 1" cubes
  1/2 cup fresh blueberries
  1/4 c blueberry jam
  6 large eggs, slightly beaten
  1/3 cup milk

  Blubery syrup:
  1/2 c blueberry jam
  2T water
  1T butter
  dash of cinnamon

  Grease a deep-dish pan, place half of the french bread cubes in the bottom of the prepared          pie dish.  Equally distribute the cream cheese cubes, fresh blueberries and blueberry jam over    the top of the bread cubes.  Top with remaining bread cubes.  In a medium size bowl, combine          the eggs, maple syrup and milk, whisking until uniform.  Pour over the bread mixture.  Place in          the refrigerator for several hours or overnight.  Preheat oven to 350 degrees, bake covered
with foil for 30 minutes.  Remove foil and continue to bake approx. 30 minutes more, or until casserole is set and top is golden.  While the casserole is baking, combine the syrup ingredient   s in a small sauce pan and warm up over low heat.  Serve the casserole hot with the syrup       drizzled over each portion.                         

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