Blueberry Stuffed French Toast

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12 slices homemade-type white bread, cut into 1-inch cubes (no crusts)

2 packages (8 ounces each) cold cream cheese, cut into 1-inch cubes

1 cup blueberries

12 large eggs

1/3 cup maple syrup or honey

2 cups milk

Sauce:

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup blueberries

2 tablespoons butter

To make toast mixture: Arrange half of bread cubes in buttered 9 by 13-inch glass baking dish. Scatter cream cheese over bread. Sprinkle blueberries over cream cheese. Arrange remaining bread crumbs over 1 cup blueberries. In large bowl, whisk together eggs, syrup and milk. Pour egg mixture evenly over bread mixture. Cover. Chill overnight. To bake toast mixture: Cover with foil. Spray foil with no stick Mazola to keep toast from sticking. Place in middle of oven. Bake in 350-degree oven for 30 minutes. Remove foil. Bake for 30 minutes, or until puffed and golden. To make sauce: In small saucepan, mix together sugar, cornstarch and water. Cook over moderate high heat, stirring occasionally, for 5 minutes or until thickened. Stir in 1 cup blueberries. Simmer, stirring occasionally, for 10 minutes, or until berries have burst. Add butter, stirring until it melts. Serve sauce with French toast. Makes 8 or more servings.