On Line Cookbook
Blueberry French Toast
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A warm dish served for breakfast somewhat like a strada

Helen B.

Serves/Makes:8 servings

  • 12 slices day-old white bread, crust removed
  • 2 8 oz (224 grm). packages light cream cheese
  • 1 cup (225 ml) fresh or frozen blueberries
  • 12 eggs OR
  • egg substitute equivalent to 12 eggs
  • 2 cups (475 ml) skim milk
  • 1/3 cup (80 ml) maple syrup
  • Sauce:
  • 1 cup (225 ml) sugar
  • 2 tbsp (30 ml) cornstarch
  • 1 cup (225 ml) water
  • 1 cup (225 ml) fresh or frozen blueberries
  • Cut bread into 1-in. cubes; place half in a 3-in x 9-in x 2-in baking dish coated with nonstick cooking spray.
  • Cut cream cheese into 1-in cubes: place over bread.
  • Top with blueberries and remaining bread.
  • In a large bowl, combine eggs or egg substitute, 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 degrees (175 C.) for 30 minutes.
  • Uncover; bake 25 to 30 minutes longer or until golden brown and the center is set.
  • Meanwhile, 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.
  • Serve over French toast.
Tthis is a wonderful dish that can be made the night before. Excellent for a brunch.

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