Back

BLUEBERRY FRENCH TOAST

• 12 slices day-old white bread, crusts removed
• 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 tbsp. cornstarch
• 1 cup water
• 1 cup fresh or frozen blueberries
• 1 tbsp. butter or margarine

Cut bread into 1 inch cubes; place half in a greased 13 " x 9" x 2" 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 degrees for 30 minutes. Uncover: Bake 25-30 minutes 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 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. Makes 6-8 servings with 1 3/4 cups sauce.

This is great to make when entertaining. It's delicious, easy to make, and only needs the finishing touches the morning it's served. Shared with us by JoAnn Peragallo, a member of the Bendixen Clan.

Back to Main Recipe Page

Back Home