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 hrsIngredients
| 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 |
|
Trans-fat Free
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.
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