Blueberry french toast
6 Servings
Ingredients
| Quantity | 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 |
| Sauce: | ||
| 1 | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Water |
| 1 | cup | Fresh or frozen blueberries |
| 1 | tablespoon | Butter or margarine |
Directions
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