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Blueberry French Toast
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Here's a make ahead breakfast for a special day.
12 slices day-old white bread, crusts removed
2 (8.00 ounces) packages cream cheese
1 cup fresh blueberries or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey (I prefer syrup)
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries or frozen blueberries
1 tablespoon butter or margarine
Cut bread into 1-inch cubes; place half in a greased 13x9x2 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover and bake 25-30 minutes more or until center is set and top is golden brown.
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.
Yield: 6-8 servings (1-3/4 cups sauce).
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