Blueberry french toast (taste of home jun/jul 96)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | slices | Day old white bread |
| 2 | packs | (8 oz) cream cheese |
| 1 | cup | Fresh or frozen blueberries |
| 12 | Eggs | |
| 2 | cups | Milk |
| ⅓ | cup | Maple syrup or honey |
| 1 | cup | Sugar |
| 2 | tablespoons | Corn starch |
| 1 | cup | Water |
| 1 | cup | Fresh or frozen blueberries |
| 1 | tablespoon | Butter or margarine |
Directions
SAUCE
Remove bread crusts and cut bread into 1 in. cubes; place half in a greased 13x9x2 pan. Cut cream cheese into 1 in 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 min. Uncovered; bake 25 ~30 min 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 min., stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 min. or until berries have burst. Stir in butter until melted. Serve over French toast. Sauce makes 1¾ cups.