Stuffed Blueberry French Toast
Cut white bread into cubes and remove the crust. Place in a 9x13 greased pan. Top the bread with the rinsed blueberries. Microwave the cream cheese for 1 minute to soften and add to it the sugar, sour cream, and vanilla. Once this is mixed pour it over the top of the blueberries. Cut french bread into 1" slices, about 10 of them and place on top of the cream cheese mixture. Beat the eggs, milk, half and half, cinnamon, and nutmeg. Pour this over the bread and then cover and refrigerate overnight. Bake at 350 for 45 minutes with the aluminum foil on. Remove the foil and bake for another 15 minutes. Let this sit and cool for a few minutes before slicing into it and top with powdered sugar if you desire.
I made this for our Thanksgiving brunch with Adam's family and it turned out really yummy. We usually go to IHOP to eat after the Turkey Trot and his mom and I always get the blueberry stuffed french toast so I thought I'd give it a try on my own. The recipe actually makes enough to feed 10 but I cut it down and only made a half portion. I will note it also does not taste quite as good as the IHOP version but it will do!