Blueberry french toast (taste of home jun/jul 96)

Yield: 8 Servings

Measure 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

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.

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