[sort of] blueberry stuffed french toast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | slices | White bread |
| 1 | pack | Cream cheese |
| 1 | cup | (full) blueberries |
| 12 | Eggs | |
| 2 | cups | Milk |
| ⅓ | cup | Maple syrup |
| 1 | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Water |
| 1 | cup | Fresh berries |
| 1 | tablespoon | Butter |
Directions
SAUCE
from Joan's Bed & Breakfast; Peabody, Massachusetts Cook sugar, cornstarch, and water until boiling. Add berries and butter.
Break bread into small pieces. 6 slices first - place in bottom of 9x12 oven proof dish. cut creamcheese into many small pieces and spread over bread cubes. Cover cheese and bread cubes with 1 full cup blueberries.
Place 6 (left) slices of bread cut into cubes over all. Mix milk, eggs, and maple syrup with mixer and pour over all. Bake at 350 degrees for ½ hour covered. Uncover and cook about 15 minutes.
Posted to JEWISH-FOOD digest V96 #106 From: msteinhorn@...
Date: Fri, 20 Dec 1996 10:49:33 -0500 (EST)
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