Blueberry French Toast

By newbaucher

This is the best breakfast dish I've ever tasted. Luscious blueberries are tucked into the French toast and in the sauce that goes over the top. With the cream cheese and berry combination, this dish reminds me of dessert. The recipe was shared with me by a local blueberry grower.—Patricia Walls, Aurora, Minnesota

Ingredients

• SAUCE:
• 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
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh or frozen blueberries
• 1 tablespoon butter

Details

Servings 6

Preparation

Step 1

Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. 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 for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast. Yield: 6-8 servings (1-3/4 cups sauce).