French Toast & Blueberry Sauce

French Toast & Blueberry Sauce

Prep Time

30 min to put everything together

8-24 hours – refrigerate several hours until bread is soaked through with egg, milk mixture or overnight

Cook time: 1 hour

Ingredients

French Toast

• 12 slc bread, any kind
• 2 pkg 8 oz – cream cheese, room temperature
• 1 to 2 c milk, add a little at a time until milk is absorbed by bread
• 1/3 c maple syrup or honey

Blueberry Sauce

• 1 c sugar
• 2 Tbsp cornstarch
• 1 c water
• 1 c blueberries, fresh or frozen
• 1 Tbsp butter

Directions

1. French Toast Casserole: Spray 9 x 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish
2. Cut up cream cheese into 1 inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3. In mixing bowl combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. Cover with foil and refrigerate overnight.
4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving.
5. Stir together 1 cup sugar and 2 Tbls cornstarch  in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch wont be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
6. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don’t let them all burst. I like some of the blueberries whole.
7. Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in place or class container and refrigerate until ready to use.
8. The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place cover casserole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
9. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.

• Alternate Sauce, I call it cheating. Take jam or preserves, what ever flavor of fruit you are using to make this. Put preserves in a small sauce pan, add 1 Tbls cornstarch, mix until smooth, add additional fruit if desired. Warm in a sauce pan until smooth and thickened. Serve over the french toast, ice cream, or anything else you can think of.
• Apparently, some people are getting soggy results. Add milk a little at a time until milk is absorbed by bread, you don’t want it to be soggy before you bake it. If it’s soggy before you bake it, it will be soggy after you bake it.