Inn at Buck Hollow Farm

Fairfax, Vermont

Specialty Recipe

Blueberry Stuffed French Toast

Ingredients

Non-stick cooking spray

12 slices of Texas toast, crusts removed (cut into 1-inch cubes)

One 8-ounce package cream cheese, cut into small cubes

2 cups fresh or frozen blueberries

9 eggs, beaten

2 cups milk

1/2 cup maple syrup

Coat a 3 quart rectangular baking dish with cooking spray; set aside. Place bread cubes in prepared dish. Top with cream cheese and the blueberries. (At this point, you can cover and chill up to 24 hours.)

Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine eggs, milk, and 1/2 cup maple syrup. Whisk until combined. Slowly pour the egg mixture over blueberry and bread mixture to evenly moisten the bread.

Bake 40-50 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent over browning. Let stand 10 minutes before serving. Cut into squares. Serve with maple syrup.

Serves: 12

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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