- 12 ounces bread, day-old
- 12 ounces cream cheese
- ¼ cup powdered sugar
- ½ tsp vanilla
- 1-½ cups fresh blueberries
- 10 eggs, beaten
- 2 cups milk
- 1 tsp vanilla
- ⅓ cup maple syrup
- SYRUP
- 1-½ cups sugar
- 3 tbsp cornstarch
- 1-½ cups water
- 1-½ cups fresh blueberries
- 1-½ tbsp butter
ingredients
directions
1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish. Mix the cream cheese, powdered sugar, and 1/2 tsp vanilla together, and spread over the top of bread cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. |
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Press down on bread so that egg mixture soaks into them. Cover, and refrigerate overnight. |
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). |
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. |
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1-1/2 cups blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast |
Categories
Breakfast
