Baked French Toast
prep the day before, bake early in the
morning and enjoy...
fall and cooler weather is coming...this
version of French toast with warm blueberry sauce will be great for
breakfast or brunch
Frozen wild Maine blueberries are perfect for
Baked French Toast Pudding:
1 lb loaf of white bread;
brands like Arnold, Pepperidge Farms or homemade, with the
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
10 large eggs, beaten
2 cups milk
1/2 cup maple syrup
1 cup sugar
1 cup water
1 cup fresh or
1 tablespoon butter
into 1-in. cubes; place half in a greased 13x9-in. baking
dish. Cut cream cheese into 1-in. cubes; place over bread.
Top with blueberries and remaining bread cubes.
the eggs, milk and syrup very well in a large bowl. Pour
through a strainer and over the bread mixture. Cover and
refrigerate for 8 hours or overnight.
Remove from the
refrigerator 30 minutes before baking. Cover and bake at
350° for 30 minutes. Uncover; bake 25-30 minutes longer or
until a knife inserted in center comes out clean.
Combine the sugar, water and cornstarch until smooth in a
small saucepan. Bring to a boil over medium heat; cook and
stir until thickened, 3 minutes. Stir in blueberries; bring
to a boil. Reduce heat and simmer until berries burst, 8-10
minutes. Remove from heat; stir in butter.
spoonfulls of baked French toast topped with warm blueberry
sauce, sliced bananas, maple syrup and whipped cream or even vanilla ice cream!