Cream cheese stuffed blueberry loaf.
The blueberry compote is super easy to make in the pressure cooker. I posted my Pressure Cooker Blueberry Compote recipe on Pressure Cooking Today. Eva’s slices the bread into very thick slices, so one piece of stuffed French toast is a generous serving.
It can be made for two, or twenty.
Most stuffed french toast recipes are made the night before I used blueberries, but strawberries, blackberries and/or raspberries would be delicious as well.
Blueberry Cream Cheese Stuffed French Toast is not.
You can have Cream cheese stuffed blueberry loaf using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Cream cheese stuffed blueberry loaf
You need 2 cups of flour.
It’s 1/2 cup of white sugar.
Prepare 1 package of blueberries + 1 teaspoon flour for coating them (to prevent sinking to the bottom of the loaf).
You need 2 teaspoons of baking powder.
You need 1/2 teaspoon of baking soda.
Prepare 1 cup of sour cream.
It’s 1/2 teaspoon of salt.
You need 1/2 cup of milk.
It’s 1/4 cup of oil.
You need 1 of egg.
You need of Filling:.
Prepare 8 oz of 8 oz cream cheese softened mixed with:.
You need 1 tbsp of 1 tablespoon powdered sugar.
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Did I tell you that I just started a new job in January?
We used blueberries for this recipe.
Cream cheese stuffed blueberry loaf instructions
Heat oven to 375. Mix wet ingredients and mix dry ingredients then combine..
Coat blueberries in the flour and lightly fold in..
Put 1/2 the batter in a greased loaf pan and spread the cream cheese filling down the center..
Pour remaining batter on top and throw a few more blueberries on top of the loaf..
Bake 35-45 minutes covering with foil halfway through..
Try your favorite berries—maybe strawberries or raspberries.
You’re essentially making a trough for the stuffing.
Melt butter in a skillet over medium heat.
Dip the bread in the egg mixture.
Fry slices (on both sides) until golden brown.
Adapted by cookpad.com