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Blueberry French Toast

 
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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

servings

Prep

8

hrs

Cook

60

min

Ready

10

hrs

Trans-fat Free
 

Ingredients

12 slices white bread
day-old, crusts removed
2 packages cream cheese
1 cup blueberries
fresh or frozen
12 large eggs
2 cups milk
cup maple syrup
Sauce
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
fresh or frozen
1 tablespoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 405g (14.3 oz)
Amount per Serving
Calories 64535% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 466mg 155%
Sodium 615mg 26%
Total Carbohydrate 29g 29%
Dietary Fiber 2g 10%
Sugars g
Protein 43g
Vitamin A 22% Vitamin C 8%
Calcium 26% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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