Sunday, July 25, 2010

BlueBerry French Toast

(from Ruth Bingle’s red booklet)

What you need:
•12 slices white bread, crusts removed
•16 oz. cream cheese
•1c. fresh or frozen blueberries
•12 eggs
•2c. milk
•1/3 c. maple syrup or honey

•1c. sugar
•2T. cornstarch
•1c. water
•1c. fresh or frozen blueberries
•1T. butter or margarine

What to do:
Cut bread into 1” pieces (I just quartered the crustless slices). Place (arrange
in a flat layer) ½ of bread in a greased 9x13. Cut cream cheese into 1” cubes (I
sliced it about ½” thick) and place over bread. Top with berries and remaining
bread. Beat eggs; add milk and syrup, mixing well. Pour over bread. Cover
and chill 8 hours or overnight. Remove from refrigerator 30 min. before baking.
Cover with foil and bake at 350 for 30 min. Uncover and bake additional 25-30
min or until golden brown and center is set. In a saucepan, combine sugar and
cornstarch, add water. Bring to a boil over medium heat, boil for 3 minutes (set a
timer) stirring constantly. Stir in berries and reduce heat. Simmer for 8-10 min.
or until blueberries have burst. Stir in butter. Serve over French Toast.

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