"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 8 ounce packages of 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
Cut bread into 1 inch cubes; place half in a greased 13 inch x 9 inch x 2 inch baking dish. Cut cream cheese into 1 inch 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 chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover; bake at 350 degrees for 30 minutes. Uncover; bake 25 - 30 minutes longer or until 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.
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