Blueberry French Toast



4 servings



12 day-old white bread, crust removed
2 pkg. (8 oz. each) cream cheese
1 cup fresh or
frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup


1 cup sugar
2 tbsp. cornstarch
1 cup water
1 cup fresh or
frozen blueberries


Cut bread into 1-inch cubes; place half in a greased 13x9x2 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 bake at 350°F for 30 minutes. Uncover; bake 30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to 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.

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