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
SAUCE
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.
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