The Augusta Rose B&B

Recipe

Blueberry French Toast: Breakfast-Brunch

Servings: 10

Prep time:30 minutes

Ingredients:

  • 12 slices day-old bread, cut into 1" cubes

  • 8 oz Cream Cheese

  • 1 cup Fresh or frozen blueberries

  • 1 dozen Eggs

  • 2 cups Milk

  • 1/3 cup Maple Syrup

  • 1 cup Sugar

  • 2 tablespoons Cornstarch

  • 1 cup Cold Water

  • 1 cup Fresh or frozen blueberries

Step 1:

Place half the bread in a greased 11"x13"x2" baking dish. Cut the cream cheese into small cubes and place over the bread. Top with 1 cup fresh or frozen blueberries. Spread remaining bread evenly over the mixture.

Step 2:

In a large bowl, beat 12 eggs until whites are fully incorporated. Add 2 cups milk and 1/3 cup maple syrup. Mix well. Pour over the bread mixture. Cover with lightly greased aluminum foil and chill 8 hours or overnight.

Step 3:

Remove from refrigerator 30 minutes to 1 hour before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 25-30 minutes more or until golden brown and center is set. Allow to rest for 5 minutes before cutting.

Step 4:

SAUCE: In a saucepan, mix together 1 cup sugar and 2 tablespoons cornstarch. Add 1 cup cold water and mix well. Bring to a boil and stir constantly for about 3 minutes until thickened. Stir in 1 cup fresh or frozen blueberries, reduce heat and simmer for at least 10 minutes, stirring frequently. Stir in 1 tablespoon butter until melted. Serve sauce over french toast. The sauce may be made in advance and reheated in the microwave or on the stovetop.

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