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Quicker Blueberry French Toast Recipe

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This recipe for Quicker Blueberry French Toast is from The Mabbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (8 oz) cream cheese, softened
1/4 cup maple syrup, divided
2 T blueberry preserves (or use some of the sauce below)
16 slices French bread (1/2 inch thick)
2 eggs
1 cup milk
2 T flour
2 tsp vanilla
1/4 tsp salt

SAUCE:
1 cup sugar
1 cup water
2 T cornstarch
1 cup fresh blueberries or frozen unsweetened blueberries
1 T butter
Directions:
Directions:
Beat cream cheese, 2 T syrup and preserves in a small bowl. Spread over eight slices of bread; top with the remaining bread.
Whisk eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of the bread into egg mixture. Cook on a greased hot griddle until golden brown on both sides.
SAUCE:
Combine sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8 - 10 minutes or until berries burst. Serve with French toast.
Number Of Servings:
Number Of Servings:
8 (1 3/4 cups sauce)
Personal Notes:
Personal Notes:
I didn't make "sandwiches" I just made the French toast normal and spread each piece with the cream cheese mixture and then topped with a little sauce. So so yummy!!

 

 

 

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