Thanksgiving Breakfast: Blueberry Stuffed French Toast

Thanksgiving might be my favorite holiday. It means family, friends, road trips and excellent food. It also means spending-as much-time-around-the-table-as-possible and complete-disregard-of-caloric-intake. And it doesn't have to stop at the turkey!

My mom and MeeMee usually make this incredible breakfast feast after Thanksgiving. Is a bit labor intensive, but completely worth it.

You will need to begin the process the night before as it should chill overnight. (Sounds intense, but trust me: this is so completely worth it. I promise.) 

For the French toast:  
12 slices French Bread cut into 1-inch cubes
2 8-ounce packages cream cheese, chilled and cut into 1-inch cubes (I usually just use one package) 
1 cup fresh blueberries, rinsed and drained
12 large eggs 
1/3 cup maple syrup
2 cups milk

For the blueberry syrup:
1 cup sugar
2 tbsp cornstarch
1 cup water
1 cup fresh blueberries, rinsed and drained
1 tbsp unsalted butter 

Day 1: 
Grease a 13x9 baking pan
Place half of the bread cubes evenly in the prepared pan
Scatter cream cheese cubes over bread
Sprinkle with 1 cup blueberries
Arrange remaining bread cubes over blueberries

In a large bowl, combine all 12 eggs, syrup and milk and whisk to blend.
Pour evenly over reserved bread mixture. 
Cover with foil and chill overnight.

So many eggs. 


Day 2: 
The next morning, make yourself a cup of coffee and preheat oven to 350 degrees.
Bake -- covered with foil in the middle of the oven -- for 30 minutes.
Remove the foil and continue baking 30 minutes, or until puffed and golden brown.

Meanwhile, in a small saucepan:
Combine sugar, cornstarch and water over medium-high heat.
Cook, stirring occasionally for 5 minutes or until thickened. 
Stir in 1 cup blueberries and simmer, stirring occasionally for 10 minutes, or until most berries burst. 
Add butter and stir until melted. 
Transfer to serving bowl.

Blueberries have not yet burst. 

Now they're bursting. I love this color. 

Serve on individual plates and top with blueberry syrup. Make yourself an extra large serving because you've earned it. 

Note: The syrup can be prepared up to 1 day in advance -- chill and reheat gently. 

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