About Me

My photo
I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

Search This Blog

Wednesday, March 3, 2010


Blueberries star in both the french toast and the syrup in this layered dish that does not have to be served just for breakfast.

12 slices day-old white bread, crusts removed
2 (8oz.) pkgs. cream cheese
1 cup fresh blueberies
12 eggs
2 cups milk
1/3 cup maple syrup


1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries

Cut bread into 1-inch cubes; place half in greased 13X9 baking pan. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberies and remaining bread. In a large bowl, beat eggs, add milk and syrup; mix well. Pour over bread mixture. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 30 minutes more or until golden brown and the center is set.

For Sauce: In a saucepan combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8 to 10 minutes. Serve over French toast.

COOKS NOTE: French toast is not necessarily French in origin, but is thought to have been a case of medievel ingenuity where you dipped and fried out bread just like you would chicken. Whatever its origin it is a time honored dish to look forward to on anyones table.

No comments:

Post a Comment