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OVERNIGHT BLUEBERRY-STUFFED FRENCH TOAST - Janet Combs Kaufman Recipe
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This recipe for OVERNIGHT BLUEBERRY-STUFFED FRENCH TOAST - Janet Combs Kaufman, by , is from SISTERS' HERITAGE COOKBOOK,
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1 - 8 oz. Pkg. Cream Cheese (softened) 1 Loaf (16+ slices) White Potato Bread 1 c. Fresh or Frozen Blueberries 12 Eggs 1/2 c. Maple Syrup 2 c. Milk
Trim crusts from bread slices. Spread soft Cream Cheese over each slice and then cube bread into 1" cubes. Grease 12x9x2 pan. Place half of the bread pieces into the pan. Sprinkle blueberries over the bread. Top with remaining bread cubes. In mixing bowl, beat eggs then add milk and syrup and mix well. Pour milk mixture over the bread. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake 30-35 minutes at 350º. Remove foil an bake 25-30 minutes more or until golden brown and firm. Cut into squares, top with blueberry sauce and serve.
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