Blueberry French Toast
|White bread slices||12 , crust removed (Day Old)|
|Cream cheese||16 Ounce (2 Package)|
|Blueberries||1 Cup (16 tbs) (Fresh/Frozen)|
|Milk||2 Cup (32 tbs)|
|Maple syrup/Honey||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
Cut bread into 1 -in.cubes; place half in a greased 13-in.x 9-in.x 2-in.baking dish.
Cut cream cheese into 1 -in.cubes; place over bread.
Top with blueberries and remaining bread.
In a large bowl, beat eggs.
Add milk and syrup; mix well.
Pour over bread mixture.
Cover and chill 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 30 minutes.
Uncover; bake 25-30 minutes more or until golden brown and the center is set.
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 8-10 minutes or until berries have burst.
Stir in butter until melted.