Blueberry French Toast

This is a perfect dish for a weekend crowd. Assemble the dish the night before and refrigerate. Remove from the fridge and preheat the oven when you pour your first cup of coffee. 30 minutes later, put it in to bake. The smell will get your guests out of bed and ready for a feast! While it’s baking, make the fresh blueberry sauce. You may want to double the sauce recipe – it’s that good!

12 slices day-old white bread, crusts removed

2 packages (8 oz each) cream cheese

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup

Sauce:

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 tablespoon butter

·   Cut bread into 1 inch cubes; place half in a greased 13×9 inch x2 inch baking dish.  Cut cream cheese into 1 inch cubes; place over bread.  Top with blueberries and remaining bread cubes.

·    In a large bowl, beat eggs.  Add milk and syrup; mix well.  Pour over bread mixture.  Cover and refrigerate for 8 hours or overnight.

·   Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 30 minutes.  Uncover; bake 25 – 30 minutes longer or until golden brown and center is set.

·    In a small saucepan, combine sugar, cornstarch and water until smooth.  Bring to a boil over medium heat; cook and stir for 3 minutes.  Stir in blueberries; reduce heat.  Simmer for 8-10 minutes or until berries have burst.  Stir in butter until melted.  Serve with French toast.

Yield 6-8 servings (1 ¾ cups sauce)