Topped with fresh warm Blueberry Sauce, this easy Cream Cheese Stuffed French Toast with Blueberry Sauce pleases any crowd.
For the Filling:
2package(8 ounces) cream cheese, softened
2teaspoonfresh lemon zest
For the French Toast:
8eggs, lightly beaten
1loaf challah bread sliced(1-in. thick)
2tspfresh lemon juice
1-1/2cupsfresh or frozen blueberries
Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch baking dish.
In a bowl, beat cream cheese, sugar, lemon zest and cinnamon until smooth; set aside.
Spread 1-2 tablespoons filling in between each slice of bread.
In a shallow bowl, combine eggs, milk and vanilla.
Pour egg mixture over and along the sides of the bread.
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
While that bakes, start the syrup by combining the water, sugar, lemon juice and cornstarch in a saucepan. Bring to a boil; boil 2 minutes to thicken. Reduce heat; add blueberries and simmer for 5-7 minutes or until berries are tender. Set aside to cool.