Blueberry Cream Cheese Stuffed Baked French Toast

This french toast is so, so good. I love blueberries, I love cream cheese, and I love French toast, so it’s pretty much the perfect blend. This is another one where you put it together the night before and bake the next morning. With cream cheese, half-and-half, and powdered sugar my Grandma Beckman would have loved this. Although she would have probably taken out the blueberries and used raspberries instead.

This one I clipped from the newspaper several years ago. It states, “A make-ahead showstopper from Catherine Cavoto’s Christmas Breakfast class held at the Seasoned Chef. Serves 8.”


  • 1 loaf French bread
  • 1¼ cup sugar, divided use
  • 2 tablespoons cornstarch [I use arrowroot]
  • 6 cups fresh blueberries
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • 2 tablespoons orange marmalade
  • 1 teaspoon vanilla
  • 7 eggs
  • 1½ cups milk
  • 1½ cups half-and-half
  • 2 tablespoons brandy
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup powdered sugar


Cut half of the French bread into 1-inch cubes and place in the bottom of a greased 9 x 13-inch pan. [I sprinkle the bread with a little cinnamon and sugar.] Combine ½ cup sugar and cornstarch until smooth and toss with blueberries.

Sprinkle blueberries evenly over bread.

Stir cream cheese and add ½ cup of sugar, sour cream, marmalade, and vanilla. Spread this mixture very gently over blueberries.

Cut remaining French bread into 10 1-inch thick slices, arrange over cream cheese.

Beat eggs, milk, half-and-half, brandy, remaining ¼ cup of sugar, cinnamon, and nutmeg and pour over bread.

Cover and refrigerate over night.

Preheat oven to 350°. Bake for 45 minutes covered, then uncover for approximately 15 minutes to allow top to puff slightly and set. Allow to cool slightly. Sift powdered sugar over before serving.


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