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Baked Blueberry French Toast with Blueberry Sauce

Ann Mason

  • 12 slices day old white bread, cubed
  • 1 cup blueberries, fresh or frozen
  • 2 8 oz packages cream cheese, also cubed
  • 12 beaten eggs
  • 1/3 cup honey
  • 2 cups milk
  • Dash or two of cinnamon, to taste
  • 1 tblsp vanilla, Mexican if you have it!

In a greased 9 x 13 pan:
Layer half the bread, all the cream cheese, all the blueberries, ending with the other half the bread.
Beat eggs, add the milk, honey, vanilla, cinnamon
Dump over the bread and blueberries in the pan, cover and refridgerate at least 8 hours or over night.

Remove from fridge 30 minutes before baking.
Bake covered with foil in 350 degree oven for thirty minutes.
Uncover and bake 25 to 30 minuts more until browed slightly and firm in the center.

Serve with blueberry sauce or maple syrup or whatever.

Blueberry Sauce

  • 1 cup sugar
  • 1 cup water
  • 1 cup fresh or frozen blueberries
  • 1 tblsp butter
  • 2 tblsp cornstarch

In a saucepan, combine sugar and cornstarch, add water and boil until thick and clear. Add blueberries, maybe a little more vanilla too, anc simmer 7 or 8 minutes until berries burst. Stir in butter.

Best served right away but it can be reheated in the microwave if you have to make it ahead of time.

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