Blueberry French Toast
submitted by Mrs. T12 slices day-old white bread, crusts removed, cut in 1" cubes
1 pkg. (8 oz.) cream cheese, cut in 1/2" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
2 Tablespoons cornstarch
1 cup water
2 cups fresh or frozen blueberries
1 Tablespoon butter
Place half of the bread cubes in a greased 13X9X2" baking dish. Top
with all of the cream cheese cubes. Top with blueberries and remaining
bread cubes. In a large bowl, beat eggs. Add milk and syrup; mix
well. Pour over bread mixture. Cover and refrigerate 8 hours or
overnight. Remove from refrigerator 30 minutes before baking. Cover
with foil and bake at 350° for 30 minutes; then uncover and bake 25 - 30 minutes more or until golden brown and the center is set.
For sauce: 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 to 10 minutes, or until berries
have burst. Stir in butter until melted. To serve, cut the French
toast into squares; serve with blueberry sauce ladled over each portion.
Yield: 6 to 8 servings
This is a wonderful breakfast or brunch dish for company! I've never
tried cutting the recipe in half, but you could probably do so and bake it in a 9" square dish.
posted by Unknown @ 6:55 AM
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