Friday, August 15, 2014

Blueberry French Toast

Many of you know that I make Sunday Brunch for the family after church. Some Sundays it can be a little challenging, sitting and listening to a sermon and thinking about how to feed 7 people in 30 minutes. This dish is so easy and looks like you fussed for hours. 

Cut half the bread and place in a greased baking dish. I used a 13 by 9 inch. Cut the cream cheese and place on top of the bread, add the blueberries.
Whisk eggs, milk and syrup and pour over bread. Cover with foil and refrigerate over night.  How easy was that?

Pull out of the fridge for an hour before baking, still covered with foil and bake for 30 minutes or until a knife comes out clean. 

I made a blueberry sauce with cornstarch, sugar, water and blueberries heated in a sauce pan. Bring the sauce pan to a boil and stir for several minutes. 

Brunch was served and I was totally focused on the sermon!!! Check and check. You could also make this dish with blackberries but I would sprinkle them with sugar in the dish. 

Blueberry French Toast (adapted from Taste of Home)
  • 12 slices day-old white bread, crusts removed
  • 2 packages (8 ounces) cream cheese
  • 1 cup fresh blueberries
  • 12 eggs
  • 2 cups 2% milk
  • 1/3 cup maple syrup
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon butter

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