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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Ingredients:
1 8-oz. Cup soft cream cheese
1 loaf (16+ slices) white potato bread
1 cup fresh or frozen blueberries
12 eggs
1/2 cup maple syrup
2 cup milk

Blueberry sauce:
2 tbsp. Cornstarch
1 cup sugar
1 cup water
1 cup fresh or frozen blueberries
1 tbsp. Butter


Instructions:
Trim crusts from bread slices. Spread soft cream cheese over each slice, and then cube bread into 1" cubes. Grease 12x9x2" pan. Place half of the bread pieces into the pan. Sprinkle blueberries over the bread. Top with remaining bread cubes. In a mixing bowl beat eggs, then add milk and syrup and mix well. Pour milk mixture over the bread. Cover and refrigerate overnight. Remove form refrigerator 30 minutes before baking. Cover with foil and bake 30-35 minutes at 350 degrees. Remove foil and bake 25-30 minutes more or until golden brown and firm. Cut into squares, top with blueberry sauce and serve 6-8 guests.

In a medium saucepan, stir together cornstarch and sugar; add water and boil for 3 minutes, stirring constantly. Stir in blueberries and reduce heat to simmer for about 10 minutes or until berries bursts. Stir in butter until it melts and serve over the French Toast.


 

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