Stuffed Blueberry French Toast Loaf
This stuffed blueberry French toast loaf is sweet and a beautiful addition to your breakfast table. This loaf is a perfect option for a holiday breakfast! Try our other delicious breakfast options!
Servings 12 servings
Baking Temp 375°F
Equipment
- Large baking sheet
- Parchment paper
- Medium mixing bowl
- Whisk
- Bread Knife
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 large eggs, room temperature
- ½ cup heavy whipping cream
- 1 loaf (14 ounces) soft French bread
- 1 cup fresh blueberries
- Maple syrup, for serving
Instructions
For the French Toast Loaf
- Preheat oven to 375°F. Line baking sheet with parchment paper.
- In a medium bowl, combine softened cream cheese, sugar and cinnamon.
- Add eggs and heavy cream; whisk until well combined.
- Using a sharp knife, cut a wide and deep “V” along the top of the loaf of bread, making sure to leave the bottom and sides intact.
- Remove the part of the loaf you cut out and tear into bite-sized pieces.
- Gently fold the bread pieces and blueberries into the egg mixture until all the liquid is absorbed.
- Place the hollow bread loaf on the prepared baking sheet and spoon the bread/egg mixture into the loaf.
- Bake for 30-40 minutes or until the top is golden brown. Remove from the oven and let cool 3-4 minutes before serving.
- Cut loaf into thick slices and serve with a drizzle of maple syrup, if desired.