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Jane's Blueberry French Toast Recipe

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This recipe for Jane's Blueberry French Toast, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Arney Huffman
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Toast:
12 slices day-old white bread—crusts removed
1 c. fresh or frozen blueberries
2 pkg (8 oz.) cream cheese
12 eggs
⅓ c. + 1 T. pure maple syrup
2 c. whole milk
Blueberry Syrup:
1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter

Directions:
Directions:
Cut bread into 1 inch cubes. Place half in greased 13x9 or 15x11 baking dish. Cut cream cheese in 1" squares or smaller. I like smaller. Place over bread. Top with blueberries and add remaining bread cubes. In a large bowl, beat eggs: add milk and syrup. Mix well. Pour over bread, making sure all the bread is soaked. If there is too much liquid, add a few more cubes of bread. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350º for 30 min. Uncover and bake 25-30 minutes longer until center is set and bread begins to brown slightly.

For Syrup: In a small saucepan, mix sugar, cornstarch and water until smooth. Boil over medium heat. Stir and cook about 3 minutes. Add blueberries, reduce heat. Simmer 8-10 minutes until berries begin to burst open. Stir in butter until melted.

Personal Notes:
Personal Notes:
I make this all the time. I make ½ recipe for my family and ¾ recipe for my Sunday School Class. I cut back on the cream cheese; I use one (8oz.) for a ¾ recipe. I also add some extra blueberries over the bread especially on the sides so they will show when baked.

Memories: Do you remember "pep rallies"? Making snow cream in the winter? Little Rascals? Phones with party lines? Mom putting starch in your blue jeans?

 

 

 

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