Baked Blueberry French Toast with Blueberry Orange SauceFrom SWISS WOODS BED & BREAKFAST INN
Baked Blueberry French Toast
12 slices white bread cubed
12 oz cream cheese, cut into 1 inch chunks
1 cup blueberries, sliced strawberries, raspberries, blackberries, or any mixture of berries desired
12 large eggs
2 cups milk
1/3 cup honey
1 orange, zest only
In a greased 9x13 baking dish, place half of the cubed bread to cover the bottom of the dish.
Top the bread with cream cheese that has been cut into 1 inch cubes.
Sprinkle half of the blueberries over the top.
Repeat the above 3 steps one more time till all bread, cream cheese and blueberries are used.
Drizzle with the 3 Tablespoons of melted butter.
In a separate bowl beat the eggs.
Add the milk, honey and orange zest.
Pour over the layers of bread, cream cheese and blueberries.
Cover with saran and place in the refrigerator overnight.
Next day, 1 1/2 hours before serving remove from the refrigerator and allow to temper for up to half an hour.
Preheat the oven to 350 degrees. Cover loosely with foil and bake for 30 minutes. Remove foil and continue to bake for another 25-30 minutes or until a knife inserted in the middle comes out clean. Remove from the oven, sprinkle lightly with confectioners sugar and serve with Blueberry Orange Sauce
This cuts into squares nicely or can be served directly from the baking dish.
Yield: 9x13 pan
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Oven Temperature: 350°F
Blueberry Orange Sauce
This sauce was created to go with the Baked Blueberry French Toast. It is also wonderful served with pancakes, waffles and ice cream. I am sure it would be wonderful poured over shortcake as well.
1 cup sugar
2 tablespoons cornstarch
2/3 cup water
1/3 cup orange juice
1 1/2 cup blueberries, raw
1 tablespoon butter
In a small saucepan combine the sugar, cornstarch and orange rind.
Add water and stir.
Bring to a boil over medium heat stirring constantly.
Stir in the blueberries. Reduce heat and simmer 8-10 minutes.
Add butter and stir till melted.
Yield: Twelve 2 Tablespoon servings
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes