My son returned to college today but not before I fed him, that's what we Mom's do right? This recipe came from my friend, Kathy. Very simple and very good. Even with the pitiful looking blueberries available right now. Enjoy!Blueberry French Toast
Ingredients:
1 (1 pound) loaf italian bread, cut into 1 inch cubes (I used croissants)
1 (8 oz.) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
Sauce:
1 cup white sugar
2 tbs. cornstarch
1 cup water
1 cup blueberries
1 tbs. butter
Place half of the bread cubes in a lightly greased 9x13 in. baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together the eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove pan from refrigerator 30 min. before baking. Preheat oven to 350 degrees. Cover pan with aluminum foil and bake for 30 min. Uncover pan and bake for additional 30 min, until golden brown and center is set.
To make sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 min, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 min., or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
Be blessed today,
