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Sunday, April 25, 2010

Blueberry Stuffed French Toast

12 slices of cubed, white bread, crusts removed
1 or 2 8 oz. packages of cream cheese, cubed
1 cup of frozen blueberries
12 large eggs
1/3 cup of maple syrup
2 cups of milk

Butter (or cooking spray) a 13x9 pan
Put half of bread in the pan
Scatter cream cheese over bread
Sprinkle blueberries over cr. cheese
Top w/ remaining 1/2 of bread
Whisk together eggs, milk & syrup & pour over bread
Cover w/foil and refrigerate overnight
Preheat oven to 350
Bake for 30 min., covered
Remove foil & bake 30 min. until puffed & golden

Blueberry Syrup

In sauce pan, stir together:
1 cup of sugar, 1 cup of water & 2 tbls. of cornstarch
Cook over medium heat until thick
Add 1 cup of blueberries & simmer, stirring occassionally, for 10 min.
Add 1 tbls. of butter (optional)
Serve warm

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