Blueberry French Toast 9x13
This seems like a strange recipe. It is. It's like eating French Toast with a kick of cream cheese and if desired, sausage, all in one. Give it a try. Great when you have people over and don't want to have to cook in the morning, besides just popping it in the oven an hour before you want to eat. Also great for seminary breakfasts early in the morning. Serves 8-12 (depending on your eaters).
12 slices day-old bread, crusts removed (1 loaf of French Bread works well, it's okay if its fresh- don't need to remove crusts)
1 package (12oz) cream cheese, softened
1 c. fresh or frozen blueberries (optional)
12 eggs
1 1/2 c. milk
1/2 tsp salt
1/2 c. pure maple syrup
Syrup:
1 1/2 c. sugar
2 Tbsp cornstarch
1 1/2 c. water
1 c. fresh or frozen blueberries
1 Tbsp butter
Cut bread into 1" cubes. Place half the bread in a greased 9x13 baking dish. Top with blueberries (if using) and cream cheese (pinch off bits) all over evenly. Then top with the other half of the bread. In a large bowl beat the 12 eggs and then add the milk, salt, and syrup and mix well. Pour over bread mixture making especially sure each piece of bread top gets wet thoroughly. Squish it down with clean hands if you like to help get the absorbing started. The bread will continue to absorb this all night. Cover and chill 8 hours or overnight. Remove from fridge 30 minutes before baking (it's okay if you forget). Cover with foil and bake at 350 for 30 minutes. Uncover and bake 20-25 more until top is golden brown and center is set. (It will take longer to bake if you didn't remove it from the fridge early.)
Syrup Topping: (can buy berry syrup or use maple syrup to save time). In a saucepan, combine sugar and cornstarch. Add cold water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries. Reduce heat, simmer for 8-10 minutes or until berries burst. Stir in butter until melted. Serve over slices of blueberry French toast.
1/2 c. pure maple syrup
Syrup:
1 1/2 c. sugar
2 Tbsp cornstarch
1 1/2 c. water
1 c. fresh or frozen blueberries
1 Tbsp butter
Cut bread into 1" cubes. Place half the bread in a greased 9x13 baking dish. Top with blueberries (if using) and cream cheese (pinch off bits) all over evenly. Then top with the other half of the bread. In a large bowl beat the 12 eggs and then add the milk, salt, and syrup and mix well. Pour over bread mixture making especially sure each piece of bread top gets wet thoroughly. Squish it down with clean hands if you like to help get the absorbing started. The bread will continue to absorb this all night. Cover and chill 8 hours or overnight. Remove from fridge 30 minutes before baking (it's okay if you forget). Cover with foil and bake at 350 for 30 minutes. Uncover and bake 20-25 more until top is golden brown and center is set. (It will take longer to bake if you didn't remove it from the fridge early.)
Syrup Topping: (can buy berry syrup or use maple syrup to save time). In a saucepan, combine sugar and cornstarch. Add cold water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries. Reduce heat, simmer for 8-10 minutes or until berries burst. Stir in butter until melted. Serve over slices of blueberry French toast.
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