"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Blueberry French Toast Recipe

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This recipe for Blueberry French Toast, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Dueber and Connie Zweber
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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