Wednesday, December 5, 2012

Blueberry French Toast


We love breakfast casseroles at our house since they tend to feed many with very little effort. This one is always a hit with guests and a favorite of ours because it is so easy to make. Served with a side of sausage or bacon, this bread pudding is a perfect addition to any brunch buffet. The leftovers are even more fabulous the next morning fried over medium heat in butter on both sides until heated through.

12 slices day-old bread, cut into 1-inch squares
2 (8-ounce) packages of cream cheese, cut into 1-inch cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey
1/2 teaspoon salt
  1. Lightly grease a 9-by-13-inch glass baking dish. Layer half of the bread cubes into the bottom, evenly distribute the cream cheese over the bread. Top with the remaining blueberries and bread.
  2. In a large bowl, whisk eggs with milk, honey, and salt. Pour over the bread mixture. Press the bread cubes down into the wet milk mixture until all chunks are submerged.  
  3. Cover and chill for two hours or overnight.
  4. Bake the french toast at 350 degrees covered for 45 minutes, uncover and bake an additional 25-30 minutes until it's puffed in the center and golden brown. 
  5. Serve topped with blueberry sauce (below).
Blueberry Sauce

1 cup sugar
2 tablespoons cornstarch
1 1/2 cup cold water
1 cup fresh or frozen blueberries
1 Tablespoons butter

In a medium saucepan, combine sugar and cornstarch. Add cold water and mix well.  Bring to a boil over medium heat. Boil, stirring constantly for 3 minutes or until the color changes from opaque to clear. Stir in blueberries, reduce heat and simmer another 8-10 minutes until blueberries burst, remove from heat and stir in butter. Serve over warm Blueberry French Toast.

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