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Blueberry French Toast

Contributed By: Jean Jackson of Milaca, MN      Serves 4-6


12 slices day-old bread
1 pkg. (8 oz.) cream cheese
2 c. fresh or frozen blueberries
12 eggs
2 c. milk
⅓ c. maple syrup or honey
1 c. white sugar
2 T. corn starch
1 c. water
1 T. butter

Preparation Instructions:

Cut bread into one inch cubes; place half in a greased 9x13 inch pan. Cut cream cheese into inch cubes; place over bread. Top with 1 cup blueberries and remaining bread. In large bowl beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill at least 8 hours. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover, bake 25-30 minutes or more until golden brown and center is set. Serve with sauce.

Combine 1 cup sugar and 2 T. corn starch, add 1 cup water. Bring to a boil over medium heat, boiling for 3 minutes, stirring constantly. Stir in the remaining 1 cup blueberries; reduce heat. Simmer 8-10 minutes or until berries burst. Stir in 1 T. butter. Serve over French Toast. 

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