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Prep Time: 2700 Minutes Cook Time: 1 Minutes |
Ready In: 2701 Minutes Servings: 12 |
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This is just amazing! Sooo delish! This is a keeper for sure! This is wonderful for a weekend family brunch. Just be prepared to feed the neighbors when they get a whiff of this! This says that it serves 24, but I guess I'm heavy-handed, because I got something like 8-10 servings! Guess it depends! Source: RazzleDazzle Ingredients:
24 slices bread, cubed |
1 lb cream cheese, cut into cubes |
2 cups blueberries |
1/4 cup orange zest |
24 large eggs |
1 quart milk |
1 cup maple syrup |
3 cups sugar |
2/3 cup cornstarch |
3 cups water |
3 cups blueberries |
1 tablespoon lemon juice |
3 tablespoons butter |
Directions:
1. Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2 pan. Scatter cream cheese, 2°C of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries.
2. Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight.
3. Preheat oven to 350°F Bake covered for 40 minutes. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm.
4. For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes.
5. Stir in blueberries and simmer until berries pop. Remove from heat and stir in butter and lemon juice. Keep warm.
6. To serve: pour about 1/4 to 1/2°C sauce over the hot blueberrry bread.
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