| | Directions | | FRENCH TOAST: Arrange 1/2 of the cubed bread in the bottom of a 9 X 13" glass baking dish. Scatter cream cheese over the bread. Sprinkle first portion of blueberries on the cream cheese. Arrange remaining bread cubes over the blueberries. In a large bowl whisk eggs, milk and syrup together. Pour egg mixture evenly over the bread cubes. Cover and chill over night. To Bake French Toast: Cover with aluminum foil. Spray foil first to prevent sticking. Place in middle of oven and bake for 30 minutes at 350 . Remove the foil. (At this point, if I am using the chaffing dish, I move the contents to the chaffing dish and place that dish into the oven.) Continue baking uncovered for an additional 30 minutes. Usually look for it to be puffed and a golden color. SAUCE: In a small sauce pan, mix together sugar, corn starch and blend well with a fork before adding water. Cook over moderate heat, stirring occasionally for 5 minutes or until thickened. Stir in the blueberries. Simmer for 10 minutes or until the blueberries burst. Add butter and stir until it is melted into the mixture. Pour over the French Toast. |
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| Ingredients | | - |  | 9 slices French bread, cubed |
| - | | 3/4 pound cream cheese cubed |
| - | | 3/4 cup blueberries |
| - | | 9 Eggs (large) |
| - | | 1 1/2 cups milk |
| - | | 3/8 cup syrup (6 T.) |
| - | | Sauce |
| - | | 3/4 cup sugar |
| - | | 1 1/2 tablespoons cornstarch |
| - | | 3/4 cup water |
| - | | 3/4 cup blueberries |
| - | | 1 1/2 tablespoons butter |
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