Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, July 23, 2007

Blueberry French Toast

Over at Suzanne and Kristen's The Virtual Kitchen is a Blueberry Festival. I have so many favorite blueberry recipes, but I think this one is a little unusual and certainly delicious.

This French Toast makes a very decadent breakfast -- perfect for a special event breakfast or brunch, or even Breakfast-for-Dinner, which we do frequently. You could even make this for a yummy winter dessert. It looks beautiful and tastes heavenly. The blueberry sauce really puts it over the top, but is so easy to prepare. And while I can't think of any reason why you wouldn't want the blueberry sauce (unless you're a kid), you can also serve it with warm maple syrup. The recipe calls for 12 slices of day-old bread, but any bread can be used -- leftover French bread or even dinner rolls -- just estimate the equivalent, there's fudging room in this recipe. You can use fresh or frozen blueberries -- I usually see which has a better price.

be sure to click for an "up-close"

Blueberry French Toast

12 slices day-old bread, crusts removed
1 (8-oz.) package cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
⅓ cup maple syrup (or pancake syrup)

Cut bread into 1-inch cubes. Place half in greased 13x9 pan.
Cut cream cheese into 1/2-inch cubes; place over bread cubes.
Top with blueberries and remaining bread.
In a large bowl, beat eggs. Add milk and syrup; mix well.
Pour over bread mixture. Press down to soak bread cubes.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350 degrees F. for 30 minutes.
Uncover and bake 30 minutes longer, or until center is set.
While French toast is baking, make sauce.

After first layer of bread, cream cheese, and blueberries.

Pouring egg mixture over bread, cheese, and blueberries.

Blueberry Sauce

1 cup sugar
2 T. cornstarch
1 cup fresh or frozen blueberries
1 cup water
1 T. butter

In a saucepan, combine cornstarch and sugar. Add water.
Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat. Simmer for 8 to 10 minutes
or until blueberries are burst. Remove from heat and stir in butter.
Serve warm over hot French toast.


Michelle said...

This looks delicious! I'm planning on making it for our Catholic Women's Book Club this week. We'll be watching a movie this week, instead of discussing the book. How appropriate that the movie is Babette's Feast. :)

Nandia said...


Christine said...

This recipe is making my mouth water. I can't wait to try it.