BLUEBERRY FRENCH TOAST
A great make-ahead dish to serve to overnight guests.

12 slices day-old white bread, crusts removed
2 8-ounce packages cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter or margarine

Cut bread into 1" cubes; place half in a greased 13"x9"x2" baking dish.

Cut cream cheese into 1" 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 chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Cover and bake for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

Meanwhile, prepare the sauce. In a saucepan, combine 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 berries have burst. Stir in butter until melted. Serve over french toast.

Yield: 6-8 servings (1-3/4 cups sauce).

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