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

previous

next