Blueberry Stuffed French Toast Bake

Ingredients

Blueberry Compote

1 1/2 cups fresh blueberries

1/4 cup water

1/4 cup sugar

1/4 tsp cinnamon

1 tsp fresh lemon zest

2 tbsps fresh squeezed lemon juice

French Toast

3 pieces sourdough bread cut in half

2 large eggs

1 tbsp half and half

1/2 tsp sugar

1/4 tsp vanilla

1/4 tsp cinnamon

1 tbsp butter

1 oz. Neufchatel

Powdered sugar for dusting (optional)

Directions

Blueberry Compote

Combine one cup blueberries, water, and sugar in a saucepan. Cook over medium high heat until mixture just boils. Stir frequently. Reduce heat to a low simmer. Cook for 10 minutes, stirring frequently. Add in remaining blueberries and cook 8 minutes more. Remove from heat and stir in cinnamon and lemon juice and zest.

French Toast

Combine eggs, half and half, sugar, cinnamon, vanilla, and salt in a flat-bottomed dish. Beat with a fork until well mixed.

Heat butter in a skillet.

Add bread to egg mixture one piece at a time. Letting soak on each side 5 to 30 seconds depending on the density of your bread. (You want the bread to soak up the egg mix without becoming soggy and falling apart). Place bread on skillet and cook approximately 3 minutes or until the bottom turns golden brown. Flip and cook 2 to 3 minutes more.

Serve toast in a stack with Neufchatel spread between the layers. Spoon blueberry compote over the top. Dust with powdered sugar if desired.