BLUEBERRY STUFFED FRENCH TOAST

Today's recipe for Blueberry Stuffed French Toast is from Linda Reid, married to  Wilbur, Jr. (Dad's nephew, my cousin), shown in the photo above.

BLUEBERRY STUFFED FRENCH TOAST

From Linda Reid

6 slices of Texas toast

8 ounces cream cheese

2 cups blueberries (frozen or fresh)

5 eggs

1/3 cup maple syrup

1 cup milk

Sauce:

1 cup water

1 cup sugar

2 tablespoons cornstarch

2 cups blueberries

2 tablespoons butter–melted

Remove the crust from the bread and cube. Spray the bottom of a 9" X 13" glass baking dish with vegetable spray. (I would use a little smaller than a 9 x 13). Place half the cubes of bread in pan.

Cube the cream cheese (make small cubes) and put on top of the bread. Distribute blueberries over the cream cheese. Place remaining bread over the blueberries. 

Beat the eggs, add the maple syrup and milk. Pour mixture over bread and cheese. Place plastic wrap over dish and refrigerate overnight. 

In the morning, remove plastic wrap and place aluminum foil over the dish. Bake for 30 minutes. Remove the foil and bake for an additional 30 minutes. Serves 8-10.

Sauce:

Cook the water, sugar, cornstarch and 1 cup of blueberries until it thickens. Then add one more cup of blueberries and the butter. Pour over individual pieces.