Blueberry French Toast Recipe

By norsegal8

Ingredients

• SAUCE:
• 12 slices day-old white bread, crusts removed
• 2 packages (8 ounces each) cream cheese
• 1 cup fresh or frozen blueberries
• 12 large eggs, lightly beaten
• 2 cups 2% milk
• 1/3 cup maple syrup or honey
• 1 cup sugar
• 1 cup water
• 2 tablespoons cornstarch
• 1 cup fresh or frozen blueberries
• 1 tablespoon butter

Details

Servings 8
Preparation time 30mins
Cooking time 85mins
Adapted from tasteofhome.com

Preparation

Step 1

Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.

Whisk the eggs, milk and syrup in a large bowl. 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 a knife inserted in center comes out clean.

Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
Yield: 8 servings (1-3/4 cups sauce).

Originally published as Blueberry French Toast in Taste of Home
June/July 1996, p25