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This is a great dish for a buffet for 15 or 20 or can be served individually
for a more intimate group...The raves are the same...
1 loaf egg bread (cubed without crusts)
2-8 oz. pkgs. cream cheese
1 pint blueberries (fresh or frozen)
12 eggs
2 cups of milk
1 T. vanilla
1/4 c. honey or maple syrup
Sauce:
1 c. sugar
2 tsp. corn starch
1 c. water
1 c. blueberries
1 tsp. lemon juice
Spread half of the bread in 9x13 pan. Cube cheese and drop evenly over
bread. Add 1 c. blueberries then remaining bread...Beat egg mixture to froth
and pour over all. Refrigerate overnight covered with foil. Bake covered at
350 for one hour. Remove cover to let brown.
Prepare sauce by adding water to cornstarch and sugar. When dissolved add
blueberries and lemon juice...Cook until clear and slightly thick. Serve
hot over triangles of french toast. I also use fresh or canned peaches with
this recipe or use them alone...it's a good substitute. Enjoy!!!
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