Does anyone have the recipe for baked blueberry french toast?

My sister in law made it for us and now she can't find the recipe, I know it had cream cheese in it and she soaked the bread in the berries overnight and then baked it and put blueberry syrup on it. It was delicious. Can anyone help?Does anyone have the recipe for baked blueberry french toast?
Blueberry Cream Cheese Stuffed Baked French Toast:





55 min 10 min prep


6-8 servings





1 loaf white bread, no crusts


1/2 loaf French bread


6 cups fresh blueberries 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


Cut white bread into cubes and place into the bottom of a greased 9x13 pan.


Sprinkle blueberries evenly over bread.


Microwave cream cheese in bowl for 2 minutes.


Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.


Spread over blueberries.


Cut French bread into 10-1 inch thick slices, place over cream cheese.


Beat eggs, milk, half%26amp;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.Does anyone have the recipe for baked blueberry french toast?
In this recipe the French toast is soaked overnight like bread pudding 鈥?in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.


Servings: Serves 6 generously.


Ingredients a 24-inch baguette


6 large eggs


3 cups whole milk


1/2 teaspoon freshly grated nutmeg


1 teaspoon vanilla


1 cup packed brown sugar


1 cup pecans (about 3 ounces)


1/2 stick (1/4 cup) plus


1 teaspoon unsalted butter


1/4 teaspoon salt


2 cups blueberries (about 12 ounces)


For syrup


1 cup blueberries (about 6 ounces)


1/2 cup pure maple syrup


1 tablespoon fresh lemon juice





PreparationButter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.


Preheat oven to 350掳F.





In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.





Increase temperature to 400掳F.





Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.





Make syrup while French toast is baking:


In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.





Serve French toast with syrup.
Ingredients


8 slices bread heels


1 8 oz package cream cheese, cubed


12 eggs


1/3 cup maple syrup


2 cups milk


Frozen blueberries





Directions


Tear up half of the bread heels and place in bottom of a greased 9 x 13 inch baking pan. Place cubes of cream cheese and blueberries over bread. Tear up remaining bread and place on top of cheese and blueberry layer. Mix together eggs, milk and syrup and pour over the bread mixture. Cover with foil and refrigerate overnight. Bake covered at 350 degrees for 30 minutes. Remove the foil and baked uncovered an additional 30 minutes. Serve with powdered sugar
Caroline W:


12 eggs? to 8 slices bread?