Cast Iron Blueberry Stuffed French Toast


INGREDIENT­S 1-1/2 Loaves of Aunt Millie’s Cinnamon Swirl Bread

6 Eggs

2 c. Milk

1 t. Cinnamon

1/4 t. Nutmeg

1 T. Vanilla

1/3 c. Maple syrup

2 c. Blueberrie­s, divided

4 T. Butter, melted

Cream Cheese Mixture

8 oz. Cream cheese, softened

1/2 c. Milk

1/4 t. Cinnamon


1. Preheat oven to 350° F.

2. Combine the cream cheese mixture ingredient­s in a medium bowl. Fold in 1 c. of blueberrie­s and set aside.

3. In a large mixing bowl, combine eggs, milk, cinnamon, nutmeg, vanilla, and maple syrup.

4. Add sliced bread to the egg mixture. Let each slice soak some of it up.

5. Spread melted butter around the cast iron pan. Layer soaked bread slices in the bottom of the cast iron pan.

6. Equally distribute the cream cheese mixture and remainder of fresh blueberrie­s over the bread.

7. Pour any remaining bread mixture into the cast iron pan.

8. Cover with foil and bake for 45 minutes.

9. Remove foil and continue to bake approximat­ely 15 - 30 minutes more, or until stuffed French toast is set and the top is golden.

Serve Blueberry Stuffed French Toast with syrup, a dusting of confection­ers’ sugar, and/or chopped pecans and raspberrie­s.

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