Blueberry French Toast

This is one of the first recipes I ever had published in a newspaper. It was published back in 2001 and was one of the Detroit Free Press Top 10 Recipes of the year. This Blueberry French Toast is so good!

Blueberry French Toast

Prep Time: 8 hours, 20 minutes

Cook Time: 60 minutes

Total Time: 9 hours

Yield: Serves 6 - 8

Blueberry French Toast with a cream cheese filling and blueberry syrup.

Ingredients

  • Butter for greasing baking dish
  • 8 ounces cream cheese, softened
  • 12 slices white bread, divided
  • 1 1/2 cups frozen blueberries
  • 12 large eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • Blueberries in syrup:
  • 3/4 cup water
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1/4 cup corn syrup
  • 6 ounces frozen blueberries
  • 1/4 cup toasted pecans
  • 1 teaspoon grated lemon rind

Instructions

  1. Butter a 9-by-13-inch baking dish; set aside.
  2. In a 2 quart saucepan, combine the water, corn syrup, sugar and maple syrup.
  3. Thickly spread cream cheese on 6 slices of the bread. Place bread on the bottom of a greased 9 x 13 inch baking dish (cream cheese side up).
  4. Evenly distribute blueberries on top of the cream cheese. Cube up the remaining 6 slices of bread. Sprinkle evenly over the blueberries.
  5. Combine eggs, milk and syrup together and blend well. Pour over the breadcrumbs. Refrigerate overnight.
  6. Bake at 350°F. for 1 hour. Cover with foil for the 1st 1/2 hour. Remove cover and bake for 30 more minutes or until center is set.
  7. Cut into squares and serve with syrup.
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