For brunch, we like to be just a touch extravagant. We made this for Saturday brunch recently and it was fabulous. Best of all, it was quick and easy.                                                                                                              .
We used blueberries for this recipe. Try your favorite berries—maybe strawberries or raspberries. If you feel adventuresome, try puréed apricots, mangoes, or wherever your imagination takes you.

The bread we used is our Knobby Apple Cinnamon Bread which makes fabulous French toast—with or without the filling. In a sweeter bread like this, don’t put too much filling in your toast so that it is not overwhelming.

1 eight-ounce package of cream cheese
2 tablespoons sugar
1 1/2 cup fresh or frozen blueberries
1 teaspoon vanilla extract
4 large eggs
1/4 cup milk
1/4 teaspoon nutmeg
8 slices of bread
1. In a blender, mix the cream cheese, sugar, berries, and extract.
2. In a flat dish, mix the eggs, milk, and nutmeg.
3. Spread the filling between two slices of bread as if making a sandwich. Place the sandwich in the egg mixture, let it soak for a moment, and then repeat on the other side.
4. Cook on a hot grill as for French toast. The temperature should be slightly lower than normal to allow the heat to penetrate to the filling.
5. Serve with fresh berries and a dollop of filling on top of the toast.

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