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Ingredients
- 12 Slices Day-Old Italian Bread, cut into 1-inch cubes
- 2 (8 ounce) Packages Cream Cheese, whipped
- 1 Cup Fresh Blueberries
- 12 Eggs, beaten
- 2 Cups Milk
- 1 teaspoon Vanilla Extract
- 1/3 Cup Maple Syrup
- 1 Cup White Sugar
- 2 Tablespoons Cornstarch
- 1 Cup Water
- 1 Cup Fresh Blueberries
- 1 Tablespoon Butter
Directions
- Lightly grease a 9x13 inch baking dish.
- Arrange half the bread cubes in the dish, and top with whipped cream cheese (optional: add a bit of milk, sugar, and vanilla).
- Sprinkle 1 cup of blueberries over the cream cheese, and top with the remaining bread cubes.
- Mix the eggs, milk, vanilla extract, and syrup in a large bowl. Pour over the bread cubes.
- Press down lightly to make sure the bread is coated.
- Cover, and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
- Preheat the oven to 350 degrees F.
- Cover, and bake for 30 minutes.
- Uncover, and continue baking for 25 to 30 minutes, until the center is firm and the surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch, and water.
- Bring to a boil. Stirring constantly, cook for 3 to 4 minutes.
- Mix in the remaining 1 cup of blueberries. Reduce heat, and simmer for 10 minutes, until the blueberries burst.
- Stir in the butter, and pour over the baked French toast.
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