Five Gables Inn
Blueberry stuffed French Toast: Breakfast-Brunch
1 cup Blueberries (fresh or frozen)
1 dozen Slices French Bread, cut into 1" thick slices
8 oz pkges. Cold cream cheese, cut to 1" cubes
1 dozen Eggs
1/3 cup Maple Syrup
2 cup Milk
1 cup Sugar
2 tablespoons Cornstarch
1 cup Water
1 cup Blueberries
1 tablespoon Unsalted Butter
Arrange half the slices in a buttered 9x13 glass baking dish. Scatter the cream cheese over the bread and sprinkle the blueberries over the cream cheese. Arrange the remaining bread over the blueberries.
In a large bowl whisk together the eggs, syrup and milk. Pour the egg mixture evenly over the bread mixture and chill, covered, overnight.
Bake, covered with foil, in middle of preheated 350 degree oven for 30 minutes, remove foil and bake for 30 minutes more or until puffed and golden.
SAUCE: In a small sauce pan, stir together sugar, cornstarch and water. Cook over moderately high heat, stirring occasionally, until thickened. Stir in blueberries and simmer, stirring occasionally til blueberries have burst. Remove from heat. Add butter to finish.
Serve French Toast with the sauce or maple syrup.