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Blueberry French Toast
12 slices day-old bread -- crusts removed 2 packages cream cheese 1 cup blueberries 12 each eggs 2 cups milk 1/3 cup maple syrup 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 cup blueberries 1 tablespoon butter or margarine Cut bread into 1" cubes; place half in a greased 13x9" baking dish. Cut cream cheese into 1" 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�F for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and 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. |
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