Tuesday, September 2, 2008

Blueberry Stuffed French Toast

Christine and I had this dish years ago at a bed and breakfast we stayed at. I can't remember which one. The inn keeper was kind enough to give us the recipe. This past Sunday, "covered dish" brunch after the service. We brought this dish as our contribution.

Blueberry Stuffed French Toast

French Toast

1 loaf of white bread (about 24 slices)
2 8 oz packages of cream cheese
1 c. fresh or frozen blueberries
10 eggs
1/3 c. maple syrup
2 c. milk

Cut bread in cubes. Spray the bottom of a 9' X 13" glass baking with cooking spray and place half the bread in the pan. Cube the cream cheese and put on top of the bread. Sprinkle the blueberries over the bread and cream cheese. Put the remaining bread on top of the blueberries.

Beat the eggs together with the maple syrup and the milk. Pour evenly over the bread. Cover and refrigerate over night.

Cover the pan with foil. Bake the french toast in the middle of 350 degree oven for 30 minutes. Remove foil and bake for another 30 minutes until french toast is puffed and golden.

Blueberry Sauce

1 c. water
1c. sugar
2 T. corn starch
2 c. fresh or frozen blueberries
1 T butter

Cook the water, cornstarch, sugar and 1 cup of blueberries until it thickens. Then add the rest of blueberries and the butter. Server over the french toast.

Note: I have done this dish with other fruit. Raspberries work well as do thinly slice peaches or plums.


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