Blueberry French Toast
The French toast came out golden, brown and nicely crispy on top. Warm, creamy with lots of juicy blueberries in the centre. The blueberry sauce was a must, it not only added fruity and juicy sweetness, but it also maximized the blueberry taste.
Yield
6 servingsPrep
8 hrsCook
60 minReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
white bread
day-old, crusts removed |
|
| 2 | packages |
cream cheese
|
|
| 1 | cup |
blueberries
fresh or frozen |
|
| 12 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| ⅓ | cup |
maple syrup
|
|
| Sauce | |||
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
water
|
|
| 1 | cup |
blueberries
fresh or frozen |
|
| 1 | tablespoon |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
white bread
day-old, crusts removed |
|
| 2 | packages |
cream cheese
|
|
| 237 | ml |
blueberries
fresh or frozen |
|
| 12 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 79 | ml |
maple syrup
|
|
| Sauce | |||
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
water
|
|
| 237 | ml |
blueberries
fresh or frozen |
|
| 15 | ml |
butter
or margarine |
|
Directions
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℉ (180℃) F for 30 minutes.
Uncover, bake 25 to 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 to 10 minutes or until berries have burst.
Stir in butter until melted.
Serve over French toast.
