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Blueberry Stuffed French Toast




Source of Recipe


Nancy McAllister


List of Ingredients




12 slices french bread cut into 1 inch cubes
2 (8 oz.) pkgs. cream cheese, chilled & cut into 1 inch cubes
1 c. fresh blueberries, rinsed & drained
12 lg. eggs
1/3 c. maple syrup
2 c. milk

BLUEBERRY SYRUP:
1 c. sugar
1 c. water
2 T. corn syrup
1 c. fresh blueberries
1 T. unsalted butter

Recipe



Grease a 9x13 inch baking pan. Place half of the bread cubes evenly in prepared pan. Spread cream cheese cubes over bread and sprinkle with 1 c. blueberries. Arrange remaining bread cubes over blueberries. In a large bowl combine eggs, syrup and milk. Whisk to blend. Pour evenly over bread mixture, cover with foil and chill overnight. Preheat oven to 350°. Bake, covered with foil, in middle of oven for 30 minutes. Remove foil and continue baking 30 minutes, until puffed and golden brown.

BLUEBERRY SYRUP:
In a small saucepan, comgine sugar, cornstarch and water over medium heat. Cook, stirring ocasionally, for 5 minutes or until thickened. Stir in bluberries, stirring occasionaly, for 10 minutes. Add butter and stir until melted.