Blueberry French Toast By: Mater and Stella

Here is a delicious recipe we tried recently. We've made it twice and love it!

12 slices thick, stale Italian bread (we used fresh that had been out on the counter for a couple hours)

10 oz. whipped cream cheese mixed with 1/2 cup powdered sugar

4 cups blueberries, separated into 2 cups each

12 eggs, beaten in blender

2 cups milk

1 tsp. vanilla extract

1/2 cup maple syrup

(a generous) 1 1/2 cups white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

Cinnamon

Lemon Juice

Slice the bread!

 Lightly grease a 9x13 inch baking dish. Arrange half the bread slices in the dish and top with cream cheese/powdered sugar mixture.  Sprinkle with cinnamon. 

 Sprinkle 2 cups blueberries over the cream cheese and top with remaining bread.  Sprinkle with more cinnamon.

In blender, mix the eggs.  Stir in milk, vanilla, and maple syrup.  Pour over bread.  Cover and refrigerate.

Preheat oven to 350 degrees F (175 degrees C)

Cover, and bake 30 minutes. Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water.  Bring to a boil.  Stirring constantly, cook 3 to 4 minutes.  Mix in the remaining 2 cups blueberries.  Reduce heat, and simmer 10-12 minutes until blueberries burst.  Add a dash of lemon juice.  Stir in butter.

Then pour over baked French toast.  Top with whipped cream.

Yum!

We are going to try this with strawberries sometime for a 'strawberry shortcake!' We'll let you know how it turns out ;)

Update: We made this with strawberries and it was DELICIOUS! It was soooo good. We didn't change anything except for changing the blueberries to strawberries!