Tuesday, February 5, 2013

The world's easiest stuffed French Toast

French toast is one of my favorite breakfast foods. This variation is officially in the Blueberry Cove Inn lineup after mid-winter trials. It meets all the criteria for an easy and versatile dish: it is prepared the night before so it is ready to bake when I roll out of bed; the fillings can be varied by season; it is easily reduced or increased depending on how many servings you want to make; and it holds fairly well after baking when the guests come to the table a little later than expected.

I pull Texas toast slices out of the freezer to throw the dish together. The bread thaws and absorbs the egg mixture overnight in the fridge. I think it is easier to spread the cream cheese and preserves on frozen bread than it is when using thawed bread.

Some days I have a thicker layer of cream cheese. Some days I'm more in fruit mood. As long as you have about the same amount on each serving it will cook evenly. I saw something similar on Pinterest using peanut butter and bananas. (I want Fluff on those.) Let your imagination run wild with fruit and preserve combinations! Enjoy!

The World's Easiest Stuffed French Toast

12 slices of thickly sliced bread or Texas toast bread
8 oz. cream cheese at room temperature
8 oz raspberry preserves
2 cups fresh or frozen blueberries
10 eggs
1 cup milk or cream
2 teaspoons almond extract (or flavor of choice)

Butter or spray a 13x9 pan.

Spread cream cheese on six slices of bread. Spread preserves on top of cream cheese. Place in pan. Arrange blueberries evenly over the preserves. Top with remaining bread slices.

Beat eggs well then mix in milk or cream and flavorings. Pour evenly over the bread. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 375. Tip pan and spoon any extra egg mixture over tops of the bread. Cover with foil. Bake 30-45 min. or until all liquid is absorbed. Allow it to sit a few minutes before removing from the pan.