The holiday season gives us permission to make decadent breakfasts - like this one!
Ingredients
For the French Toast
1 8-ounce cup soft cream cheese
1 loaf (16+ slices) white potato bread
1 cup fresh or frozen blueberries
12 eggs
1/2 cup maple syrup
2 cups milk
For the Blueberry Sauce
2 Tablespoons corn starch
1 cup sugar
1 cup water
1 cup fresh or frozen blueberries
1 Tablespoon butter
Instructions
Trim crusts from bread slices. Spread cream cheese over each slice and then cube the bread into 1-inch pieces. Grease a 12x9x2 inch pan. Place half of the bread cubes into the pan. Sprinkle with blueberries. Top with remaining bread cubes.
In mixing bowl, beat eggs. Add milk and syrup. Mix well. Pour the milk mixture over the bread cubes and blueberries. Cover and refrigerate over night.
In the morning, remove from the refrigerator 30 minutes before baking. Cover with foil and bake 30 - 35 minutes at 350 degrees. Remove foil and bake an additional 25 - 30 minutes more or until golden brown and firm. Cut into squares. Top with blueberry sauce.
For the sauce, combine cornstarch and sugar. Add water and boil for 3 minutes, stirring constantly. Stir in blueberries and reduce heat to simmer for about 10 minutes or until berries burst. Stir in butter until it melts. Serve over the french toast.