Blueberry Stuffed French Toast

posted by Andrea | 02/26/2011

A few weeks ago, I received a lovely email from Cindy, who wanted to share this delicious {and really simple} recipe for Blueberry Stuffed French Toast.

And since we love stuffed French toast, and we love blueberry pancakes, I knew we would LOVE this recipe even before I tried it.

Plus, the ingredients are so simple and it can be prepared the night before. Win, Win, WIN!


{print recipe}

Serves 10

  • 1 loaf of crusty bread — ripped into 1″ chunks
  • 8-10 eggs — beaten
  • 1 8-oz pkg. cream cheese — cut into ½” cubes
  • 1 1/2 cups milk
  • 1/2 cup maple syrup
  • 1/2 cup butter
  • 1 cup fresh or frozen blueberries


  • Layer 1/2 the bread chunks in the bottom of a greased 9×13″ pan.
  • Sprinkle 1/2 the cream cheese pieces and 1/2 the blueberries over bread.
  • Repeat with remaining bread, cream cheese pieces, and blueberries.
  • Melt butter in 1 quart saucepan. Cool.
  • Add eggs, milk & syrup to saucepan.
  • Pour over the bread mixture. {You may store it in the fridge overnight.}
  • Cover with foil and bake at 350 degrees for one hour. {You may remove the foil cover as it finishes baking for a browning effect}

My Thoughts:

Absolutely delicious! It’s the perfect recipe for a weekend brunch, a casual get-to-gather, or any other occasions for that matter!

Seriously, make this recipe tonight…and then enjoying it tomorrow as a delicious Sunday breakfast/brunch!


According to Cindy, the original recipe is from Yelton Manors bed & breakfast and was featured on Better Homes & Gardens TV show in 2001.

Thanks so much for the great recipe, Cindy. It’s already filed away in my recipe box!

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!


Filed under: Food

Leave a comment


  1. Karina


    Question: is the melted butter added into the recipe OR simply used to top the French toast after it ‘s done baking? Thanks.


    Andrea Reply:

    Karina, you melt the butter in the pan (as instructed)… then add the eggs, milk, and syrup to the melted butter… then pour over the bread mixture.

    I realize I basically just reiterated what is already written in the post, but maybe I’ve clarified something for you??
    Let me know if you still have questions!


  2. kris


    We are having this and sausage balls (from your site) for breakfast tomorrow morning. I wanted to make something fun but easy so I came over to your site and found just the ticket. Thanks for always having simple, easy recipes. Merry Christmas!


    Andrea Reply:

    Thanks Kris! I hope you enjoy BOTH recipes (yes, they are both easy!) and Merry Christmas to your family as well!


  3. Monica Richardson


    My daughter requested this for her 13th birthday. That is just how wonderful it is.


    Andrea Reply:

    wow — thanks for sharing! And happy birthday to your daughter 🙂


  4. Elizabeth


    Oh yum!! This was delicious…paired it with scrambled eggs and yogurt and granola!


  5. Meg


    This sounds SO delicious but unfortunately too unhealthy for me! We are watching our weight in our house. After plugging the recipe (with all low-fat or fat-free substitutions) into my weight watchers recipe builder, it still came out to approx. 12 points per serving (as a reference, most people get around 30 points per day). Oh well. The looks of it definitely make my mouth water, though!


    Cheryl Reply:

    Hi Meg, I plugged this recipe into WW Recipe Builder and substituted with fat free milk and it came out to 9 pts per serving.


  6. Melanie


    okay…this may be a dumb question but….crusty bread? Is this different than just regular bread?


    Andrea Reply:

    Melanie — crusty bread is just “old stale” bread. You don’t have to use crusty bread, but I find it’s a great use for that old bread that I would otherwise toss out.

    Sometimes I save up my old bread in the freezer and then pull it out and tear it into chunks for this recipe! It makes me feel good too because I’m wasting less food 🙂


  7. Nicole Church


    Good morning, Andrea!

    I have a busy weekend ahead with parents visiting from out-of-town, freelance work, house cleaning, and my daughter’s 4th birthday party on Sat. Lots of food and meals needed to be a good hostess this coming Friday–Tuesday. This blueberry stuffed french toast sounds lovely for brunch the morning after Eva’s party! What I’m wondering is if you think I could make it more than one day in advance? Ever tried it?

    Thanks, Nicole


    Andrea Reply:

    Hmmm, I’ve never tried making this 2 days in advance. the only thing I would be worried about is the bread getting way too mushy from the egg. Maybe if you got the “day-old” french bread, cut it into chunks, and then let it dry out on your counter for a day or so before making the dish.

    Another good make-ahead recipe is coffee cake. I don’t have any recipes up on my site yet, but here is a good recipe for overnight coffee cake — and you could definitely make this 2 nights before. Of coures, there are always Pillsbury cinnamon roles too 🙂


  8. Jennifer


    I will definitely have to try this, it looks wonderful! Next weekend!


  9. J.C.


    That looks sooo yummy! Would you have anyy suggestions for another ingredient to use in place of the cream cheese? Unfortunately, I don’t like the stuf, even though it looks good in so many recipes. Just leaving it out seems like it wouldn’t quite be as filling, but I can’t think of a substitute. Any ideas? Thanks!


    Andrea Reply:

    Hmmm… I’ve never tried this, but I heard you can substitute cottage cheese for cream cheese… just drain it a bit and then process it in a food processor or blender to give it a creamier texture.
    Also, you could try substituting yogurt cheese. I actually have a recipe for yogurt cheese, or you can find it a most grocery stores.

    Hope this helps!


    J.C. Reply:

    How perfect–I just made yogurt in my crockpot the other day so I have tons to use to make yogurt cheese! I’d heard about yogurt cheese awhile ago but never thought to make it before. Now I can’t wait to try these out!!! Thanks! 🙂


    Andrea Reply:

    You’re welcome! Definitely give it a try.
    I have not personally tried substituting yogurt cheese for cream cheese {we LOVE cream cheese over here} but I think it should work.

    Also, glad the crock pot yogurt recipe turned out well for you!