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Blueberry and Cream Cheese Stuffed French Toast

Sarah Mason
Course Breakfast


  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg?
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract?
  • 4 tablespoons butter
  • 1 French Baguette thickly sliced (4-inch slices)
  • 8 ounces cream cheese softened
  • ?Bonne Maman Wild Blueberry Preserve
  • Powdered sugar for garnish ?
  • 1/2 cup maple syrup warmed


  • In a small bowl, whisk together cinnamon, nutmeg, eggs, milk and vanilla extract. Pour into a shallow container, such as a pie plate or wide bowl.
  • In the top of each thick bread slice, use a serrated knife to cut a "divot" into the bread. Cut the divot about halfway through the bread (do not slice all the way through). You're essentially making a trough for the stuffing.
  • Melt butter in a skillet over medium heat. Dip the bread in the egg mixture. Fry slices (on both sides) until golden brown. Remove and use a spoon to fill the divot you cut with softened cream cheese and Bonne Maman WIld Blueberry Preserve.
  • Serve with a sprinkle of powdered sugar and syrup.