Blueberry French ToastFrom ROSE STONE INN
1 loaf egg bread (cubed without crusts)
2-8 oz. pkgs. cream cheese
1 pint blueberries (fresh or frozen)
2 cups of milk
1 T. vanilla
1/4 c. honey or maple syrup
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!!!