Blueberry French Toast
Taste of Home
- try a FREE ISSUE today!
This is the best breakfast dish I've ever tasted. With luscious blue berries inside and in a sauce, it's almost more like a dessert. The recipe was shared with me by a local blueberry grower.
-Patricia Walls, Aurora, Minnesota
SERVINGS: 6-8
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 55 min.
Ingredients:
- 12 slices day-old white bread, crusts removed
- 2 packages (8 ounces each) 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
Directions:
Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast. Yield: 6-8 servings (1-3/4 cups sauce).