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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a frequent birthday breakfast request by my DH. It's also a great breakfast recipe for overnight guests - it looks and tastes like you fussed, but since it is made ahead and chilled overnight, it's quite easy on the morning cook. Make the sauce the evening before and just reheat when ready to serve. With luscious blue berries inside and in a sauce, it's almost more like a dessert. Ingredients:
12 slices day-old white bread, crusts removed |
2 (8 ounce) packages cream cheese |
1 cup fresh blueberries or 1 cup frozen blueberries |
12 eggs |
2 cups milk |
1/3 cup maple syrup or 1/3 cup honey |
1 cup sugar |
2 tablespoons cornstarch |
1 cup water |
1 cup fresh blueberries or 1 cup frozen blueberries |
1 tablespoon butter |
Directions:
1. Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread.
2. Top with blueberries and remaining bread cubes.
3. In a large bowl, beat eggs. Add milk and syrup; mix well.
4. Pour over bread mixture.
5. Cover and refrigerate for 8 hours or overnight.
6. Remove from the refrigerator 30 minutes before baking.
7. Cover and bake at 350 for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
8. In a small saucepan, combine sugar, cornstarch and water until smooth.
9. Bring to a boil over medium heat; cook and stir for 3 minutes.
10. Stir in blueberries; reduce heat.
11. Simmer for 8-10 minutes or until berries have burst.
12. Stir in butter until melted. Serve with French toast.
13. Yield: 6-8 servings (1-3/4 cups sauce).
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