Blueberry French Toast October 8, 2007

12 slices day-old-white bread, crust removed

2 packages (8 ounces each) cream cheese

1 c. fresh or frozen blueberries

12 eggs

2 c. milk

1/3 cup maple syrup or honey

SAUCE:

1 cup sugar

2 Tablespoons cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 tablespoon butter or margarine

Cut bread into 1-in. cubes; place half in a grease 13-in. x 9-in.x 2-in.
baking dish. Cut cream cheese into 1 –in. cubes; place over bread. Top
with blueberries and remaining bread. In a large bowl, beat eggs. Add milk
and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or
overnight. Remove from refrigerator 30 minutes before baking. Cover and
bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or
until golden brown and the center is set. In a saucepan, combine sugar and
cornstarch; add 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 have burst. Stir in butter until melted.
Serve over French toast. Yield: 6-8 servings (1 ¾ cups sauce).