On Line Cookbook

Blueberry French Toast

Recipe Information
Ruth H.

Serves/Makes:8 or more

  • French toast:
  • 12 slices white bread, crusts removed and cut in 1 inch cubes
  • 2 8 oz (224 grm). packages cold cream cheese, cut in 1 inch cubes
  • 1 cup (225 ml) blueberries, fresh or frozen
  • 12 large eggs
  • 1/3 cup (80 ml) maple syrup
  • 2 cups (475 ml) milk
  • Sauce:
  • 1 cup (225 ml) sugar
  • 2 tbsp (30 ml) cornstarch
  • 1 cup (225 ml) water
  • 1 cup (225 ml) blueberries
  • 1 tbsp (15 ml) unsalted butter
  • Arrange half the bread cubes in a buttered 13 X 9 inch glass baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese.
  • Arrange the remaining bread cubes over the blueberries.
  • In a large bowl, beat together the eggs, syrup, and milk.
  • Pour the egg mixture evenly over the bread mixture.
  • Cover and chill overnight.
  • Bake the French Toast covered with foil in a preheated 350 degree (175 C.) oven for 30 minutes.
  • Remove foil and bake 30 minutes more until puffed and golden.
  • Sauce:
  • Stir together the sugar, cornstarch and water and cook mixture over medium high heat for 5 minutes or until thickened.
  • Stir in the blueberries and simmer mixture for 10 minutes, or until the berries have burst.
  • Add the butter and stir the sauce until butter is melted.
  • Serve the French Toast with the sauce.
Passed from a friend to a friend to a friend, it's a great dish.