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Blueberry-Stuffed French Toast

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12 slices of homemade-type white bread, crusts discarded and the bread cut into 1-inch cubes
2 8oz packages cold cream cheese, cut into 1-inch cubes
1 cup blueberries, picked over and rinsed
12 large eggs
1/3 cup maple syrup
2 cups milk

For the sauce:

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries, picked over and rinsed
1 Tbsp. unsalted butter

Arrange half the bread cubes in a buttered 13-by-9 inch glass baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese. Arrange the remaining bread cubes over the blueberries. In a large bowl whisk together the eggs, the syrup, and the milk. Pour the egg mixture evenly over the bread mixture, and chill the mixture, covered, overnight. Bake the "French toast", covered with foil, in the middle of a preheated 350 degree oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden.


Make the sauce: In a small saucepan stir together the sugar, the cornstarch, and the water and cook the mixture over moderately high heat, stirring occasionally, for 5 minutes, or until it is thickened. Stir in the blueberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the berries have burst. Add the butter and stir the sauce until the butter is melted.


Serve the French toast with the sauce. Serves 6 to 8.