 |
Prep Time: 540 Minutes Cook Time: 60 Minutes |
Ready In: 600 Minutes Servings: 10 |
|
I had made it three different ways before everyone in the family was happy with it. The original recipe called only for blueberries and a choice of using either honey OR maple syrup in the french toast. The French toast recipe goes together in about 20 minutes and then refrigerates for 8 hours or overnight. It makes for an easy morning when put together the night before. Ingredients:
12 slices day-old white bread, crusts removed |
2 (8 ounce) packages cream cheese |
1/2 cup fresh blueberries or 1/2 cup frozen blueberries |
1/2 cup fresh raspberries or 1/2 cup frozen raspberries |
12 eggs |
2 cups milk |
1/3 cup honey |
1 cup sugar |
2 tablespoons cornstarch |
1 cup water |
1/2 cup fresh blueberries or 1/2 cup frozen blueberries |
1/2 cup fresh raspberries or 1/2 cup frozen raspberries |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. Cut bread into 1-inch cubes; place half in a greased 13x9x2 baking dish.
2. Cut cream cheese into 1-inch cubes; scatter over bread.
3. Top with berries and remaining bread.
4. In a large bowl, beat eggs.
5. Add milk and honey; mix well.
6. Pour over bread mixture.
7. Cover and chill 8 hours or overnight.
8. Remove from refrigerator 30 minutes before baking.
9. Bake, covered, at 350 degrees for 30 minutes.
10. Uncover and bake 25-30 minutes longer or until golden and center is set.
11. For syrup: In saucepan, combine sugar and cornstarch; add water.
12. Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
13. Stir in berries; reduce heat.
14. Simmer for 8-10 minutes or until blueberries have burst.
15. Stir in butter until melted.
16. Serve over french toast.
|
|