Ingredients
· 2 cups milk
· 12 eggs beaten
· 1 tsp vanilla extract
· 1/3 cup maple syrup
· 2 cubes of 8 oz cream cheese, cut into 1 inch cubes
· 1 cup blueberries (I used 1/2 fresh and 1/2 canned)
· 12 slices day old Texas Toast, cut into 1 inch cubes (or a loaf of
french bread, when I lived in NC they didn’t have Texas toast!)
Topping:
· 2 Tbsp cornstarch
· 1 cup water
· 1 cup blueberries (I used canned)
·
1 Tbsp salted butter
· 1 cup white sugar
Instructions
1. Grease a 9×13 inch baking
dish and place half of the bread cubes in the bottom.
2. Place cream cheese cubes
and spread 1 cup blueberries with the remaining bread cubes on top.
3. In large bowl mix the
eggs, milk, vanilla and syrup. Pour evenly over the top of the bread
mixture. Cover and refrigerate overnight.
4. Remove from the
refrigerator about 30 minutes before baking. Preheat the oven to 350
degrees.
5. Cover the mixture
with aluminum foil and bake for 30 minutes. Remove foil from the top and cook
for another 25-30 minutes until center is firm.
6. For topping, in medium
saucepan mix the cornstarch, sugar, and water and bring to a boil. Cook
mixture for 3 minutes, stirring constantly.
7. Mix in remaining cup
of blueberries. If you use canned blueberries just let it simmer for a
few minutes. If you use fresh blueberries simmer for about 10 minutes
until they burst.
8. Stir in the butter
and pour over the french toast.
