Blueberry Cream Cheese Stuffed Toast
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1 large loaf of sourdough bread, torn into small pieces
4 c. blueberries (fresh or frozen)
8 oz. cream
cheese
1/2 c. sour cream
1/2 c.
sugar
1 tsp. vanilla
7
eggs
3 c. milk
1/2 tsp.
cinnamon
1/2 tsp. nutmeg
Put half of bread pieces into greased 9x13-inch pan. Sprinkle
blueberries over bread. Microwave cream cheese in bowl for 2 minutes.
Stir and add sugar, sour cream and vanilla. Spread over blueberries.
Place remaining bread pieces over blueberry mixture. Beat eggs, milk
cinnamon and nutmeg and pour over bread. Cover and refrigerate
overnight. Bake covered at 350° Fahrenheit for 45 minutes. Uncover
and continue baking for 15 minutes or until top is lightly browned.
Remove from oven and let set for 5 minutes. Cut into slices and
sprinkle with powdered sugar or syrup.
From Favorite Recipes from Bayfield, Wisconsin by Kathy Bergner of Apple Grove Inn and Ruth Johnson of Good Earth Gardens.
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Copyright Lake Superior Magazine. All rights reserved.
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