2 8-oz packages cream cheese, chilled and cut into 1 inch cubes
1 C fresh blueberries, rinsed and drained
12 large eggs
1/3 C maple syrup
2 C milk
2 T cornstarch
1 C water
1 C fresh blueberries, rinsed and drained
1 T unsalted butter
Instructions
Grease 13x9 inch baking pan. Place half of the bread cubes evenly
in prepared pan. Scatter cream cheese cubes over bread and
sprinkle with 1 C of blueberries, syrup and milk and whisk to blend;
Pour evenly over reserved bread mixture. Cover with foil and chill
overnight.
Preheat oven to 350 degrees. Bake, covered with foil, in middle of
oven 30 minutes. Remove foil and continue baking 30 minutes, or
until puffed and golden brown.
In a small saucepan combine sugar, cornstarch, and water over
medium-high heat. Cook , stirring occasionally, 5 minutes or until
thickened. Stir in 1 cup blueberries and simmer, stirring
occasionally, 10 minutes, or until most berries burst. Add butter
and stir until melted.
May be prepared up to 1 day in advance. Chill and reheat gently.
Transfer to serving bowl and top with Blueberry Syrup.
Originally Submitted
8/28/2009
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