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Friday, January 10, 2014

blueberry french toast


This is such a fun recipe, I just had to share!  My husband (the Cookie Bandit, as he calls himself) just loves blueberries.  They are the only fruit I can get him to eat, so I try to incorporate them into our diet as much as possible.  And my favorite blueberry recipes are always breakfast recipes.


When I was searching for a special breakfast for his birthday, I came across this one in a Gooseberry Patch cookbook.  It's incredibly easy to put together, and while you do have to allow some time (refrigerating overnight, letting sit 30 minutes before baking, etc.), it doesn't take many ingredients or much brain work.


The french toast casserole is loaded with bread, cream cheese, and blueberries - straight out of the oven it looks like this...


But my favorite part is the sauce!  I adapted it from the original recipe by adding vanilla - I just think blueberry and vanilla is one of the best flavor combinations ever!  I have no doubt that we'll be making this sauce over and over again to pour on our pancakes or ice cream.  It's absolutely delicious.





Blueberry French Toast
adapted from Gooseberry Patch's Merry Christmas
  • 12 slices bread, crusts trimmed
  • 2 8-oz. packages cream cheese, cubed
  • 1 cup blueberries
  • 12 eggs
  • 2 cups milk
  • 1/3 cup maple syrup
Sauce:
  • 1 cup sugar
  • 2 T. cornstarch
  • 1 cup water
  • 1 cup blueberries
  • 1 T. butter
  • 1 t. vanilla

Cut bread into one-inch cubes; place half in a greased 13"x9" baking pan.  Arrange cream cheese over bread; top with blueberries and remaining bread.  Beat eggs in a large mixing bowl; blend in milk and syrup.  Pour mixture over bread; cover and chill 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake, covered, at 350 degrees for 30 minutes.  Uncover and bake 25-30 additional minutes or until golden.  Drizzle sauce over top.  Serves 8 to 10.

To make sauce, combine sugar and cornstarch in a saucepan; add water and bring to a boil over medium heat.  Boil for 3 minutes, stirring constantly.  Stir in blueberries; reduce heat.  Simmer 8 to 10 minutes or until berries burst.   Stir in butter and vanilla until butter melts.

2 comments:

  1. That looks wonderful. Just so happens I have a ton of blueberries I need to use too!

    ReplyDelete
    Replies
    1. It's the perfect thing for extra blueberries!

      Delete

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