Categories: Recipes to Try
Ingredients
- French Toast:
- 1 loaf day-old French bread, crusts removed
- 2 (8 oz.) packages light cream cheese
- 1-2 c. fresh or frozen blueberries
- 12 eggs
- 2 c. milk
- 1/3 c. maple syrup
- Sauce:
- 1/2 c. sugar
- 1 T. cornstarch
- 1 c. water
- 2 c. fresh or frozen blueberries
Directions
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Cut the bread into 1″ cubes. Place half in a 9×13 (or other shallow 4ish quart baking dish) dish coated with cooking spray. Cut cream cheese into 1″ cubes. Place over bread. Top with blueberries and remaining bread.
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In a large bowl, beat the eggs and add the milk and syrup; mix well. Pour over the bread mixture. Cover and chill for 8 hours or overnight.
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Remove from fridge 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover and bake for 25-30 minutes or until golden brown and the center is set.
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Sauce: In a saucepan, combine the sugar and cornstarch. Add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until the berries have burst. Serve over French toast.