Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Blueberry French Toast




Source of Recipe


Taste Of Home Magazine






List of Ingredients



• 12 slices day old white bread, crusts removed
  
• 2 (8 ounce) packages 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 tablespoons cornstarch
  
• 1 cup water
  
• 1 cup fresh or frozen blueberries
  
• 1 tablespoon butter
  






Instructions



1. cut bread into 1 inch cubes; place half in a greassed 13x9 inch baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread cubes
   
2. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.
   
3. Remove from refrigerator 30 minutes before baking. Cover; bake at 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes longer or until center is set.
   
4. Sauce: In a small saucepan, combine sugar, cornstarch, and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8 to 10 minutes or until berries have burst. Stir in butter until melted. Serve with french toast.
   
5. Yield: 6 to 8 servings (1 3/4 cup sauce)