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

Sauce:

•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.