Blueberry French Toast

  • 1 pound (or 1 loaf) Italian Bread (cut into 1-inch cubes)
  • 13 Eggs
  • 2¼ cups Milk
  • 250 gms Cream Cheese (diced)
  • 1¼ cup White Sugar
  • 1¼ Water
  • 1 cup Blueberries
  • 1/3 cup Maple Syrup
  • 2 tbsp Cornstarch
  • 1½ tbsp Butter
  • Grease a 9x13 inch baking pan lightly with butter.
  • Spread half of the bread cubes in the bottom of this pan and sprinkle some cream cheese on top of the cubes.
  • Over the cheese add a layer of blueberries and the remaining bread slices.
  • Next, in a large mixing bowl, whisk the eggs, milk and syrup together. Pour this mixture over the bread cubes, cover the pan and refrigerate for one night.
  • Remove the pan from refrigerator the next morning, about 30 minutes before baking.
  • Preheat the oven to around 350° F or 175° C.
  • Using an aluminum foil, cover the pan and bake in the oven for about 30 minutes or until a golden brown color is achieved.
  • For the sauce, stir some sugar, cornstarch and water together in a pan and boil over medium heat, for around 3 minutes. Make sure to stir continuously while making the sauce.
  • Next, add the blueberries, reduce the heat and continue to simmer for 8 to 10 minutes. Once the berries have burst, add in the butter and serve the sauce hot, with the French toast.

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