BLUEBERRY AND CREAM CHEESE STUFFED FRENCH TOAST
Source: White Lace Inn, Sturgeon Bay, Door County, Wisconsin
From: Daily Press, Cook's Exchange by Veronica Hill; June 2, 2004
Servings: 6-8

1 loaf white bread, crusts removed and cubed
1/2 loaf French bread, crusts removed and cut into 10 1-inch thick slices
6 cups fresh or frozen blueberries, rinsed
8 ounces cream cheese
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
7 eggs
1 1/2 cups milk
1 1/2 cups half-and-half
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup powdered sugar

Place white bread cubes into the bottom of a greased 9x13 pan. Sprinkle blueberries evenly over bread. (The French bread will be added later.)

Microwave cream cheese in bowl for 2 minutes. Stir carefully and add sour cream, sugar and vanilla. Spread over blueberries.

Place French bread slices over cream cheese.

Beat eggs, milk, half & half, cinnamon and nutmeg and pour over bread. Cover and refrigerate overnight.

Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes. Let set before slicing. Sift powdered sugar over before serving.