Blueberry French Toast

12 slides day old white bread
16 ounces cream cheese
1 cup blueberries
12 eggs, beaten
2 cups milk
1/3 cup maple syrup or honey
1 cup sugar
2 tablespoon cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

Preheat oven to 350F. Cut bread into 1 inch cubes. Place half in greased 13 x 9 x 2 inch baking dish. Cut cream cheese into cubes; place over bread. Top with blueberries and remaining bread. In a large bowl combine eggs, milk and syrup; Mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover, bake 25-30 minutes or until set. Uncover. Bake 30 additional minutes or until golden brown and center is done.

Combine sugar and cornstarch. Bring to a boil for 3 minutes. Stir in blueberries, reduce heat, Simmer 8-10 minutes. Stir in butter until melted. Serve over French toast.

Serves 6-8

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Cajun Country -- New Iberia, Louisiana