It is a pleasure to guest post for Tickles and Timeouts. The start of the school year is fast approaching and the first day is always so special...Let's face it, there are days when we don't always give our kids a good breakfast (you know the days when we throw the kids a granola bar as they are running out the door) but the first day of school is always special and deserves a YUMMY breakfast!
This is always a hit for my family! We like to try variations with the stuffing. Peach is really good. It would also be great with cherry, apple, banana or chocolate chips. Why not pull up a chair and let the kids help you make it. They do great sprinkling the blueberries in and helping to seal the slices.
Ingredients: thick sliced bread (I used Pepperidge Farm’s Cinnamon Swirl Bread) 1 (8 oz. pkg) cream cheese 4 egg ¼ cup half and half or heavy cream 1 pint of blueberries 1 cup powdered sugar 4 T. butter 1 T. maple syrup Serve with fresh blueberries, maple syrup and confectioner’s sugar.
Preheat a cast iron pan to medium.
Next beat the cream cheese with a 1/2 cup of powdered sugar. Add a teaspoon of maple syrup. Set aside. Wash fresh blueberries. Drain well. In a separate bowl, whisk the egg. Gradually add in the cream. Set aside.
Take one slice of bread, generously spread the cream cheese mixture on one side. Add a handful of blueberries. 
Be sure to leave a border around the outside to seal the slices. Carefully, press another slice of bread on top. The cream cheese acts like glue to hold everything together. Press all sides closed. Prep the rest of the stuffed french toast and place on a plate.
Add butter to pan. When butter is melted, begin by dipping each stuffed french toast into the egg mixture. Allow each piece to soak for at least 10 seconds. Then cook for about 4 minutes on each side. 
Happy Cooking! Kate All images taken by Kate Mazzi Photography
Stuffed French Toast with cream cheese and blueberries
Recipe Type: dinner, breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 3.5
Delicious french toast with a sweet creamy cheese and blueberry filling that just melts in you mouth
Ingredients
- 1 loaf of thick sliced bread (I used Pepperidge Farm’s Cinnamon Swirl Bread)
- 1 (8 oz. pkg) cream cheese
- 4 egg
- ¼ cup half and half or heavy cream
- 1 pint of blueberries
- 1 cup powdered sugar
- 4 T. butter
- 1 T. maple syrup
Instructions
- Preheat a cast iron pan to medium.
- Next beat the cream cheese with a 1/2 cup of powdered sugar. Add a teaspoon of maple syrup. Set aside.
- Wash fresh blueberries. Drain well.
- In a separate bowl, whisk the egg. Gradually add in the cream. Set aside.
- Take one slice of bread, generously spread the cream cheese mixture on one side. Add a handful of blueberries.
- Be sure to leave a border around the outside to seal the slices. Carefully, press another slice of bread on top. The cream cheese acts like glue to hold everything together. Press all sides closed.
- Prep the rest of the stuffed french toast and place on a plate.
- Add butter to pan. When butter is melted, begin by dipping each stuffed french toast into the egg mixture. Allow each piece to soak for at least 10 seconds. Then cook for about 4 minutes on each side.
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