BLUEBERRY FRENCH TOAST
I got this recipe from a good friend and have fixed it several times, it is always a big hit. Notes: Prep time is actual hands on time, it needs to sit overnight and take out of refrigerator 30 min. before baking. I have fixed this without cubing bread and it works fine. Also, you may wish to decrease cream cheese to 1 package instead of two. I have fixed it both ways. I think 1 package is plenty.
Provided by Susan Dillard
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place half of bread cubes in greased 9"x13" baking dish (enough to thoroughly cover bottom of baking dish).
- Cut cream cheese into 1-inch cubes; place over bread.
- Top with blueberries and remaining bread.
- Beat eggs, milk, syrup or honey together and pour over bread.
- Cover and chill 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350 for 30 minute. Uncover and bake 25-30 minute more or until golden brown and the center is set.
- In saucepan, combine sugar and cornstarch; add water.
- Bring to a boil; boil 3 minutes, stirring.
- Stir in blueberries; reduce heat.
- Simmer 8 to 10 minutes or until berries burst.
- Stir in butter until melted.
Nutrition Facts : Calories 826.2, Fat 43, SaturatedFat 23.1, Cholesterol 522.6, Sodium 760.9, Carbohydrate 86.6, Fiber 2.4, Sugar 51.8, Protein 25.2
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