Blueberry French Toast
- Source
- Pat's Family Recipe Cookbook (handwritten, p. 10)
- Serves
- 6-8 (sauce: about 1 3/4 cups)
- Cook
- 350°F, 55 min (plus overnight refrigeration)
Ingredients
- 12 slices day-old white bread, crusts removed
- 2 pkg (8 oz 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
Steps
- Cut the bread into 1-inch cubes; place half in a greased 13x9 dish. Cut the cream cheese into 1-inch cubes; place over the bread. Top with blueberries and the remaining bread. In a large bowl, beat the eggs, add the milk and syrup, and mix well. Pour over the bread mixture. Cover and refrigerate 8 hours or overnight.
- Remove from the refrigerator 30 min before baking. Cover and bake at 350°F for 30 min. Uncover; bake 25-30 min longer, or until golden brown and the center is set.
- In a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil over medium heat; cook and stir 3 min. Stir in the blueberries; reduce heat and simmer 8-10 min until the berries burst. Stir in the butter. Serve with the French toast.
Notes
- Contributor left blank on the card.
