Categories: Blueberry, Breakfast, French Toast
Ingredients
- 12 slices bread, cut into cubes (french or Texas toast work well. I prefer Texas Toast.)
- 1 (8-ounce) package cream cheese, cut in cubes
- 1 cup blueberries (fresh or frozen)
- 12 large eggs
- 1/3 cup maple syrup
- 2 cups milk (I use 1 cup milk and 1 cup cream)
- 1 cup sugar
- 1 cup water
- 2 Tablespoons cornstarch
- 1 cup blueberries (fresh or frozen)
- 1 Tablespoon butter
Directions
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Arrange 1/2 of the bread cubes in a greased 9 × 13 pan.
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Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
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Top with remaining bread cubes.
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Mix together eggs, milk, and syrup.
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Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
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Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.
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Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.