Blueberry French Toast

12 slices day-old white bread, cut into 1” cubes
2 (8 oz.) package of cream cheese, cubed
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey or maple syrup

Place half of the bread cubes in a greased 9"-x-13" baking dish.
Place cream cheese cubes over bread.
Top with blueberries
Sprinkle remaining bread cubes on top.
In a large bowl, beat together the eggs, milk and honey or maple syrup
Pour egg mixture over bread.
Cover and chill for 8 hours, or overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350ºF for 30 minutes.
Uncover and bake for an additional 30 minutes or until golden brown and center is set.

For sauce:

1 cup sugar
2 TBS cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 TBS butter or margarine

Combine sugar and cornstarch in a medium sized saucepan.
Add water and bring to a boil over medium heat.
Boil for 3 minutes, stirring constantly.
Stir in blueberries.
Reduce heat and simmer for 5-8 minutes, or until blueberries have burst.
Stir in butter or margarine.
Stir until butter is melted.
Serve sauce over French toast.

Note: Bottled blueberry syrup can be substituted for the homemade sauce.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
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in the Understanding Spirit:
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A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.