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10 hours
Prep: 8 hours
Cook: 60 minutes
968 calories per serving view nutrition facts
4-6 servings
suggest servings
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| 12 | slices | bread, white | day-old, crusts removed |
| 2 | packages | cream cheese | |
| 1 | cup | blueberries | fresh or frozen |
| 12 | large | eggs | |
| 2 | cups | milk | |
| 1/3 | cup | maple syrup | |
| Sauce | |||
| 1 | cup | sugar | |
| 2 | tablespoons | cornstarch | |
| 1 | cup | water | |
| 1 | cup | blueberries | fresh or frozen |
| 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 degrees F for 30 minutes.
Uncover, bake 25-30 minutes more or until golden brown and the center is set.
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 for 8-10 minutes or until berries have burst.
Stir in butter until melted.
Serve over French toast.
| % Daily Value* | |
| Total Fat 38.0g | 58% |
| Saturated Fat 18.0g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 699mg | 233% |
| Sodium 923mg | 38% |
| Total Carbohydrate 128.0g | 43% |
| Dietary Fiber 4.0g | 14% |
| Sugars 84.0g | |
| Protein 32.0g | 65% |
| Vitamin A | 33% | Vitamin C | 12% | |
| Calcium | 40% | Iron | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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