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& Stone Silo Inn
Blueberry Stuffed French Toast
1 loaf French bread, cut into 1" cubes (8 ounces)
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.
