| Blueberry French Toast | | | | | | | |
| | | | | | | | | | |
| 12 slices white bread, crusts removed | 13 eggs | | | | | | |
| 2 pkgs (8 oz each) cream cheese | 3 cup milk | | | | | |
| 1 cup fresh or frozen blueberries | 1/3 cup maple syrup or honey | | | |
| | | | | | | | | | |
| SAUCE: | | | | | | | | | | |
| 1/2 cup sugar | | | 3 cup fresh or frozen blueberries | | | |
| 1-2 tbsp cornstarch | | | 2 tbsp butter or margarine | | | | |
| 1/2 cup water | | | | | | | | | |
| | | | | | | | | | |
| 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 & remaining bread. In a large bowl, beat eggs. Add milk & |
| syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 |
| min before baking. Cover and bake at 350 degrees for 30 min. Uncover; bake 25-30 min more or until |
| golden brown and the center is set. In a saucepan, combine sugar & 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 min |
| or until berries have burst. Stir in butter until melted. Serve over French toast. Yields 6-8 serv. |
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