- 6
Ingredients
- Topping:
- 2 tbsp unsalted butter
- 12 slices day-old challah
- 1/2 cup cream cheese , softened
- 1/4 cup granulated sugar
- 2 cups milk
- 4 eggs
- 1 tsp vanilla
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon
- Blueberry Sauce:
- 2 cups blueberries
- 1/4 cup granulated sugar
- 1/2 tsp grated lemon zest
- 3 tbsp lemon juice
- 2 tsp all-purpose flour
Preparation
Step 1
Grease 13- x 9-inch (3 L) baking dish with butter. Set aside.
Trim crusts from bread. Mix cream cheese with sugar; spread on half of the bread slices. Sandwich with remaining slices; cut diagonally into quarters to make triangles.
Starting in centre, arrange triangles lengthwise in prepared dish, long side down, in 3 rows, overlapping to fit.
Whisk together milk, eggs and vanilla; pour over bread mixture, spooning over any bare spots. Cover and refrigerate overnight.
Topping: Stir sugar with cinnamon; sprinkle over bread mixture. Bake in 350°F (180°C) oven until puffed and golden, about 35 minutes. Let stand for 10 minutes.
Blueberry Sauce: Meanwhile, in saucepan, combine blueberries, sugar, lemon zest and lemon juice. Whisk flour with 2 tbsp water; add to saucepan and bring to boil over medium heat.
Reduce heat and simmer, stirring often, until thickened and blueberries have broken down, about 6 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days; rewarm to serve, adding about 1 tbsp water to thin if necessary.)
Serve with stuffed toast.
Source : Canadian Living Magazine: July 2011