Blueberry Cream Stuffed Baked French Toast

• 1 loaf white bread (no crusts)
• 1/2 loaf French bread
• 6 c. fresh or frozen blueberries (rinsed)
• 8 oz. cream cheese
• 1/2 c. sour cream
• 1/2 c. sugar
• 1 tsp. vanilla
• 7 eggs
• 1 1/2 c. milk
• 1 1/2 c. half & half
• 1/2 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 c. powdered sugar

1. Cut bread into cubes and place in the bottom of a greased 9 x 13 pan.
2. Sprinkle blueberries evenly over bread.
3. Microwave cream cheese in bowl for 2 minutes.
4. Stir carefully and add sugar, sour cream, and vanilla.
5. Spread over blueberries.
6. Cut French bread into ten one inch thick slices, place over cream cheese.
7. Beat eggs, milk, and half & half, cinnamon, and nutmeg and pour over bread.
8. Cover and refrigerate overnight.
9. Bake at 350u0b0 for 45 minutes covered, then uncovered for approximately 15 minutes.
10. Let set before slicing.
11. Sift powdered sugar over before serving.

white bread, bread, blueberries, cream cheese, sour cream, sugar, vanilla, eggs, milk, cinnamon, ground nutmeg, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=103954 (may not work)