BLUEBERRY FRENCH TOAST
Patricia Walls
printed in Taste of Home...many many years ago
12 slices day-old
bread
2 packages (8
ounces each) Cream Cheese
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
1 cup fresh or
frozen blueberries
1 tablespoon
butter or margarine
CUT bread into 1
inch cubes (I just tear mine into little pieces)
PLACE half in a
greased 13x9x2 inch baking dish
CUT cream cheese
into 1 inch cubes (I just sort of pinch off small pieces)
PLACE over bread
TOP with
blueberries and remaining bread and SET aside
In 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 and BAKE
25-30 minutes more or until golden brown and the center is set
In saucepan:
COMBINE sugar and
cornstarch
ADD water
BRING to boil over
medium heat, BOIL for 3 minutes stirring constantly
STIR in
blueberries and REDUCE heat
SIMMER for 8-10
minutes or until blueberries burst
STIR in butter
until melted
SERVE over French
toast
YEILD: 6-8
servings (1 ¾ cups sauce*)
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