Blueberry french toast

Yield: 6 Servings

Measure Ingredient
12 slices Day-old white bread --
Crusts removed
2 packs 8 oz each- cream cheese
1 cup Fresh or frozen blueberries
12 Eggs
2 cups Milk
⅓ cup Maple syrup or honey
1 cup Sugar
2 tablespoons Cornstarch
1 cup Water
1 cup Fresh or frozen blueberries
1 tablespoon Butter or margarine

Cut bread into 1-in. cubes; place half in a greased 13x9x2 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

Recipe By : Taste Of Home June/July '96

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