Summertime is the perfect season to go blueberry picking and use your harvest for this delicious, no-fail, recipe. And if you live out in California, pick a lemon or two off of your tree and use those as well! It is so quick and easy to prepare. Just lay out your ingredients (except for milk, cream cheese, and eggs) the night before. Makes a delicious dish for breakfast or a brunch item. Serve with fresh fruit on the side.
Lemon Blueberry Stuffed French Toast
- 4 cups blueberries, rinsed and any stems removed, set aside
- 1/4 cup pure maple syrup
- 2 TBS almond milk
- 8 oz (1/3 less fat) cream cheese, softened
- 1/3 cup confectioners sugar
- juice of 1 lemon
- zest of 2 lemons (save 1/2 lemon zest for garnish after baking)
- Extra Virgin Olive Oil (EVOO)
- 4 eggs
- 1/2 tsp cinnamon
- dash nutmeg
- 6 slices Gluten Free Pure Knead Bread
- 2 medium-sized bowls
Preheat oven to 350 degrees.
Bowl 1: Mix cream cheese, milk, confectioners sugar, lemon juice, and zest from 1 1/2 lemons. Mix well until smooth with a fork.
Bowl 2: Mix eggs, cinnamon, nutmeg, and milk.
In a saucepan, combine 2 cups of blueberries and pure maple syrup. Use a potato masher to pop about half of the berries in a bowl. Bring to a boil and stir. Set aside and warm up just before serving.
Lightly coat 8×8 baking dish with EVOO.
Dip one piece of bread, both sides in the egg mixture. Spoon 1/4 cup cream cheese mixture on top of 1/2 of bread. Top with a handful of blueberries (from the remaining 2 cups), pressing into cream cheese mixture. Continue with the other 5 slices.
Slightly fold over bread and put mixture side down in the pan. Repeat with remaining slices of bread. Pour the remaining egg mixture over all bread slices.
Bake for 20-23 minutes, until golden brown and bubbly. Serve french toast with warm blueberry sauce drizzled on top and sprinkle with remaining lemon zest. Enjoy these summertime flavors!