Serves 9-12
| Ingredients | |
 |
12 slices of thick bread (Texas Toast) |
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2- 8 ounce packages of cream cheese |
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1 cup of fresh or frozen blueberries |
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10 eggs |
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1/3 cup maple syrup |
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2 cups milk |
The French Toast
Remove the crusts from the bread and cube. Spray the bottom of a 9x13" glass baking
dish with vegetable spray and place half the cubes of bread in the pan. Cube the cream
cheese and put on top of the bread. Distribute one cup of fresh or frozen blueberries over
the cream cheese. Place remaining bread over the blueberries.
Beat the eggs, add the maple syrup and the milk. Pour mixture over bread and cheese.
Place plastic wrap over dish and refrigerate overnight.
Bake the "French toast," covered with foil, in the middle of a preheated 350F.
degree oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes
more, or until it is puffed and golden.
The Sauce:
|
1 cup water |
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1 cup sugar |
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2 tablespoons corn starch |
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2 cups fresh or frozen blueberries (added to the recipe one cup at a time--see instructions) |
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1 tablespoon butter |
Cook the water, corn starch, sugar, and 1 cup blueberries until it thickens. Then, add one more cup of blueberries and the butter. Pour over individual pieces, slice and twist a lemon slice over the top for garnish, and serve. (Note, it is best if you let the Blueberry Stuffed French Toast sit for about 10 minutes before slicing). You can substitute raspberries for the blueberries or use a combination.
Serve the French toast with the sauce.
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