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Author Topic: Blueberry French Toast  (Read 1817 times)
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« on: April 20, 2013, 02:49:40 PM »

12 slices day-old bread, cut into 1 inch cubes (I'm going to try smaller cubes next time... maybe 1/2 inch)
2-8 ounce packages cream cheese, cut into 1 inch cubes (see above)
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teasp. vanilla
1/3 cup maple syrup

1 cup white sugar
2 Tbls. corn starch
1 cup water
1 cup fresh blueberries
1 Tbls. butter

  • lightly grease a 9 x 13 inch baking dish (cake pan). Arrange half the bread cubes in the dish & top w/cream cheese cubes. Sprinkle 1 c. blueberries over the cream cheese & top with remaining bread cubes.
  • In a large bowl, mix the eggs, milk, vanilla & syrup.  Pour over the bread cubes, cover & refrigerate overnight.
  • Remove the bread cube mixture from refrigerator about 30 min. before baking.  Preheat oven to 350 deg. F (175 deg. C).
  • Cover & bake 30 min. Uncover & continue baking 25-30 min until center is firm & surface is lightly browned.
  • In a medium saucepan, mix sugar, cornstarch & water.  Bring to boil, stirring constantly. Cook 3-4 minutes.  Mix in remaining 1 c. blueberries.  Reduce heat & simmer 10 min, till the blueberries burst.  Stir in the butter & pour over the baked French toast.
« Last Edit: April 20, 2013, 02:52:01 PM by Mary » Logged
I will say of the Lord, "He is my refuge and my fortress; My God, in Him will I trust."  Ps. 91:2
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