BLUBERRY FRENCH TOAST...Miss Helen's Specialty

Wake Up, Wake Up.....You Sleepy Head!!  

 

 

When Miss Judy and I were young, our favorite mornings were when Mother would prepare French toast for breakfast! We would wake up to the smell of butter, kissed with cinnamon, combined with the heady scent of sizzling eggs! It was a most welcome greeting as we bounded out of bed and headed to the kitchen. The tradition of preparing a special breakfast of French toast has continued as everytime the grandchildren are assembled, you can count on French toast being on the menu at Estelle's!

 

 

BLUEBERRY FRENCH TOAST

1 loaf French bread, sliced and cubed

2 8-oz. packages cream cheese, cubed

1 cup blueberries

12 large eggs 

1/2 cup Maple syrup 

2 cups milk

 

 Blueberry Syrup

1 cup sugar

1 T. cornstarch

1 cup water

1 cup fresh blueberries, rinsed and drained

1 T. butter

 

In small saucepan combine sugar, cornstarch and water and heat over medium high heat. Cook, stirring occasionally for 5 minutes or until thickened.

Add 1 cup of blueberries and simmer, stirring occasionally until most berries have burst, about 10 minutes.

Add butter and stir until melted.

Transfer to serving bowl.

 The French Toast

Preheat oven to 350°F   Grease13" X 9" baking dish.

Place half of the bread cubes evenly in the dish.

Scatter cream cheese cubes on top and sprinkle with blueberries.
Arrange remaining half of bread cubes on top.

Combine eggs, syrup and milk and pour over bread mixture.

Cover with foil and chill overnight.

Bake covered 30 minutes, then uncover and bake 30 more minutes until puffed and brown.

 

Place French Toast on individual serving plates and top with Blueberry Syrup.