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Categories:
white bread cream cheese fresh blueberries eggs milk maple syrup sugar cornstarch water fresh blueberries butter
Viewed: 70 - Published at: 9 years agoIngredients
- 12 slices day-old white bread, crusts removed
- 2 (8 ounce) packages cream cheese
- 1 cup fresh blueberries or 1 cup frozen blueberries
- 12 eggs
- 2 cups milk
- 13 cup maple syrup or 13 cup honey
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries or 1 cup frozen blueberries
- 1 tablespoon butter
Method
- Cut bread into 1-in.
- cubes; place half in a greased 13-in.
- x 9-in.
- x 2-in.
- baking dish.
- Cut cream cheese into 1-in.
- cubes; place over bread.
- Top with blueberries and remaining bread cubes.
- In a large bowl, beat eggs.
- Add milk and syrup; mix well.
- 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 golden brown and center is set.
- 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 8-10 minutes or until berries have burst.
- Stir in butter until melted.
- Serve with French toast.
- Yield: 6-8 servings (1-3/4 cups sauce).
