It has been too long since I last posted. We have been so busy that posting tasty new recipe finds have not been at the top of our list, but we're going to try and do better. :) I was introduced to this recipe while I was at the cabin this summer by my Aunt. I have yet to reproduce it for myself, but I managed to snap a few pics while I was there and get the recipe and thought I'd send it out your way before it's too late to get your hands on fresh blueberries! The recipe can be located on about.com.
Ingredients
12 slices white bread, crusts removed*
2 packages (16 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter
Directions
Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.
Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8
*We left the crust on and used a chewy, crusty artisan bread that was delicious!
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