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Title: Blueberry French Toast
Categories: Bread Breakfast Fruit Blank
Yield: 6 -8 svgs.
| 12 | sl | Day old white bread, crusts removed |
| 2 | pk | 8 oz. each - cream cheese |
| 1 | c | Fresh or frozen blueberries |
| 12 | Eggs | |
| 2 | c | Milk |
| 1/3 | c | Maple syrup |
| SAUCE | ||
| 1 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | c | Water |
| 1 | c | Fresh or frozen blueberries |
| 1 | tb | Butter or margarine |
SOURCE: Taste of Home June/July '96. Posted on GEnie F&WRT, cat. 2, topic 227, message 151 by TRAVEL.4 [Barbara] on June 3, 1996. MM format by Ursula R. Taylor. Cut bread into 1 inch cubes; place half in a greased 13" x 9" x 2" 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~ 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. Yield: 6 to 8 servings (1 3/4 cups sauce).
From the recipe files of suzy@gannett.infi.net
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