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Blueberry French Toast

12 slices day-old whole wheat bread
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey


1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 Tbsp butter or margarine

Cut bread into 1 inch cubes; place half in a greased 13 x 9 inch baking dish. Cut cream cheese into 1 inch 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 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 3/4 cups sauce). Submitted by Ruth Stavert, Cornwall R.R. 4, P.E.I.

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