Blueberry Stuffed French Toast with Wild Maine Blueberry Sauce Recipe
Recipes for Everyday Cooking
Blueberry Stuffed French Toast with Wild Maine Blueberry
12 slices of Texas toast, frozen
10 ounces cream cheese
1 cup blueberries, fresh or frozen
1/3 cup maple syrup
2 cups milk
Wild Maine Blueberry Sauce:
1 cup water
1 cup sugar
2 Tablespoons cornstarch
2 cups blueberries, fresh or frozen
1 Tablespoon butter
Grease a 9 x 13 glass baking dish. Remove the crusts from the bread and cube.
Place half these cubes in baking dish. Cube the cream cheese and flatten each
cube with your fingers. Layer evenly on top of bread. Sprinkle blueberries over
the cream cheese. Place remaining bread cubes over the blueberries. Beat the
eggs; add maple syrup and milk. Pour mixture over bread and cheese, attempting
to moisten all bread cubes on top. Cover and refrigerate overnight.
Bake at 350 degrees for 60 minutes. Bake covered with foil for first 30
minutes; uncover and bake until nicely browned. Let cool a few minutes before
cutting. Cut into squares and serve topped with Wild Maine Blueberry Sauce and
garnished with orange slices.
Wild Maine Blueberry Sauce: Mix together sugar and cornstarch in a 2-quart
saucepan. Add water and 1 cup of blueberries. Cook over medium heat until
thickened. Add remaining blueberries and butter. Continue cooking until butter
melts and sauce is heated through.
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