January 16, 2013

Overnight Blueberry Stuffed French Toast

It might sound silly, but I can not make good french toast!  It's frustrating, really, I can make just about anything-but french toast?  Forget it!  The texture is always rubbery.  So I thought I'd try this recipe that my sister-in-law made recently.  I wasn't sure how I'd like it because I've tried other baked recipes and they're always so soggy.  It was delicious, and I love the fact that you can make it ahead of time.  I used my homemade baguette, but any thickly sliced french or challah bread will work well.  I found the sauce to be a little too sweet so I think I'll halve the sugar next time.  A little freshly grated orange zest added in would be great too.  Enjoy! 

12 slices thick french bread, cubed
8 ounces (1 block) cream cheese, cubed (low-fat is fine)
1 cup blueberries, fresh or frozen
12 eggs
1/3 cup pure maple syrup
2 cups low-fat milk

Blueberry Sauce:

1 cup water
1 cup sugar (or less)
2 tablespoons cornstarch
1 cup blueberries
1 tablespoon butter

Butter a 9x13 baking dish.  Layer half the bread cubes in baking dish.  Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.  Top with remaining bread.  In a large bowl, whisk together the eggs, milk, and maple syrup.  Pour evenly over the bread mixture.  Cover tightly with foil and refrigerate overnight.  Preheat oven to 350 degrees.  Bake, covered, for 30 minutes.  Remove foil and bake for another 30 minutes.  To make the sauce, place the water, cornstarch, and sugar in a small saucepan.  Cook over medium heat, whisking frequently, until thickened.  Stir in the blueberries and simmer for 10 minutes.  Add the butter and stir until melted.

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