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Ingredients:
12 slices French bread cut into 1" cubes
2-8 oz. packages of cream cheese chilled and cut into 1" cubes
1-cup fresh blueberries rinse and drain
12 large eggs
1/3 cup maple syrup
2 cup milk
Blueberry Syrup:
1 cup sugar
2 tbsp. cornstarch
1 cup water
1 cup blueberries, rinsed and drained
1 tbsp. unsalted butter
Instructions:
Grease generously 8 au gratin dishes. Place half of the bread cubes in the dishes. Scatter cream cheese over bread and sprinkle with 1-cup berries. Arrange remaining bread cubes over berries. In a large bowl combine eggs, syrup and milk. Mix and pour evenly over bread/cheese mixture. Spray underside of foil generously with a vegetable spray and cover each au gratin with the foil. Refrigerate overnight. In the morning set the dishes out to bring them to room temperature. Bake in 350 degrees covered for 25 minutes and uncovered for 15 minutes or until puffed and golden. Syrup-Combine sugar, cornstarch and water over medium-high heat. Cook 5 minutes or until thickened. Stir occasionally. Stir in 1 cup berries and simmer 10 minutes or until berries burst. Add butter. Stir until melted. Drizzle over French toast.
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Copyright © 1999 - 2004 Lanier Publishing International
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