"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Blueberry French Toast Recipe

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This recipe for Blueberry French Toast, by , is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Bustamante

Category:
Category:

Ingredients:  
Ingredients:  
16 slices of bread, divided
1 t vanilla
1 (8 oz) package Neufchatel (or cream) cheese
1 c sugar, divided
1 pint blueberries
t nutmeg
3 c milk
2 T cornstarch
3 eggs
1 c water
⅓ c maple syrup
1 T butter

Directions:
Directions:
Butter a 3 quart quart baking dish. Cut 10 slices of bread into inch cubes. Spread cheese on each remaining slice of bread. Arrange cheese side up in the dish. Sprinkle with 1 cup blueberries. Top with bread cubes. In a separate bowl, combine milk, eggs, maple syrup, vanilla, and cup of sugar. Sprinkle over casserole. Cover with foil and bake 20 minutes. Remove foil and bake 30 minutes or until knife inserted comes out clean. Let stand five minutes. In a small saucepan, mix cornstarch, water, and 1 cup sugar. Cook over medium heat until thick. Take off heat and stir in butter and the rest of the blueberries. Pour mixture over each serving.

Personal Notes:
Personal Notes:
Mom always loved to cook us special breakfasts. When Peggy showed her this recipe, she made it a few times when Peggy and Alberto would come to visit.

 

 

 

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