"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
12 slices day-old white bread, crusts removed 2 pkgs (8 oz each) cream cheese 1 c. fresh or frozen blueberries 12 eggs 2 c. milk 1/3 c. maple syrup or honey
Sauce: 1 c. sugar 2 Tbsp. cornstarch 1 c. water 1 c. fresh or frozen blueberries 1 Tbsp. butter or margarine
Cut bread into 1 inch cubes; place half in a greased 13x9 dish. Cut cream cheese into 1 inch (or smaller) 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. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. 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. Serves 6-8.
This recipe won an award and was featured in Taste of Home a number of years ago now. It is great for a special breakfast or brunch. It transports fairly well and will likely receive a number of requests for the recipe.
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