Stuffed French Toast

Make the night before! A very easy recipe and fabulous for weekend guests at home or for taking-along in the RV – because you make it the night-before. Blueberries are a natural for this recipe, but raspberries or blackberries are also nice. I prefer to use a French baguette or Challah, though plain-old white sandwich bread will work. Easy to halve this recipe also.

1 large loaf of French bread
Two 8 oz. packages cream cheese
2 cups fresh or frozen blueberries (or other berries, or a mixture)
12 eggs
1 cup half-and-half
1 cup milk

Cut French bread into 1″ slices and quarter each slice. Arrange half the bread in a buttered 9″x13″ baking dish, to cover bottom of dish. Cube cold cream cheese into 1″ cubes and scatter over bread. Scatter the berries over the cream cheese. Place remaining half of bread over berries. In a large bowl, beat the eggs with the half-and-half and milk. Pour the egg mixture evenly over the casserole. Cover with foil. Chill overnight. Bake the casserole, covered with the foil, in a 350° oven for 30 minutes. Remove foil and bake for an additional 30 minutes. French toast will be puffed and browned. Serve hot with lots of butter and pure maple syrup!

Serves 6-8.