Blueberry French Toast
Rich and creamy baked
blueberry French toast with a special blueberry
sauce.
INGREDIENTS:
1 (1 pound) loaf
Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup fresh blueberries (may substitute frozen)
12 eggs
2 cups milk
1/3 cup NH maple syrup
SAUCE:
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup whole blueberries
1 tablespoon butter
DIRECTIONS:
1. Place half of the
bread cubes in a lightly greased 9x13 inch baking
pan. Sprinkle cream cheese on top of bread cubes.
Top with 1 cup blueberries and remaining bread. In a
large bowl, beat together eggs, milk and maple
syrup. Pour egg mixture over bread. Cover pan and
refrigerate overnight.
2. The next morning, remove pan from refrigerator 30
minutes before baking. Preheat oven to 350 degrees F
(175 degrees C).
3. Cover pan with aluminum foil and bake in
preheated oven for 30 minutes. Uncover pan and bake
for an additional 30 minutes, until golden brown and
center is set.
4. To make Sauce: In a saucepan, combine sugar and
cornstarch, add water. Boil over medium heat for 3
minutes, stirring constantly. Stir in blueberries
and reduce heat. Simmer 8 to 10 minutes, or until
the berries have burst. Stir in butter until melted.
Serve the sauce over squares of French toast.
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