If it were not for Recipe Fun Friday, we would have had leftovers last night. However, since I had to have a new recipe for today, I prepared this dish. It was delicious. Now we have leftovers for tonight and tomorrow night. Yippee!
I halved this recipe since there are only three of us who can eat it. This recipe is from Best of Country Breakfast & Brunch.
Blueberry French Toast
12 slices day-old white bread, crusts removed (I used my homemade wheat bread.)
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey (I used honey.)
sauce:
1 cup sugar
2 tablespoons corn starch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter (I forgot the butter, and we could not tell it was missing.)
Cut bread into 1 inch cubes; place half in a greased 13x9x2 inch baking dish. Cut cream cheese into 1 inch cubes, and place over bread. Top with blueberries and remaining bread cubes.
In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
In a small saucepan, combine sugar, cornstarch, and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 mintues or until berries have burst. Stir in butter until melted. Serve with French toast.
Like I said, this dish was yummy! I will definitely make it again.
Did you try a new dish this week? If so, leave a link.







