This Blueberry French Toast is loaded with bread, cream cheese, and blueberries. My favorite part is the sauce – 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.
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.
