Blueberry Stuffed French ToastFrom HENNESSEY HOUSE BED AND BREAKFAST
1 1/2 cups milk
1/3 cup maple syrup
1 8oz package of cream cheese
1 pkg of sliced sourdough bread
1 pkg of frozen blueberries
( half of the bag will be for the sauce)
Grease the bottom of one pyrex dish (9" x 13"). Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread. Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese. Add your second layer of bread on top of your cream cheese and berries.
Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake. Bake covered with foil for about one hour or more in a 375-degree oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry. Serves 10
1/2 cup of sugar
1/2 cup of water
1/2 bag of frozen blueberries
1/2 Tbsp cornstarch
Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.
We serve this dish with bacon or link sausages.