The other day I posted
a recipe for
Baked Apple Stuffed
I promised someone
(she's kinda shy so
I crossed her name out
but feel free to visit
cuz you will love her-
I promised that
I would give her
a recipe for another
that I often
It is easy,
can be fixed ahead,
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
Homemade Syrup Topping
1 cup white sugar
2 tablespoons cornstarch
1 cup water 1 cup fresh blueberries 1 tablespoon butter
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. (This works best in a glass baking pan where you can SEE how brown it is getting)
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast .
I always serve this with overnight ham because it is so easy for an impressive quick morning breakfast.
I guarandurntee it will make the little kids and the big kids at your house smile.
They will bow before your cooking skills and call you marvelous.
The will love you!
They will want to BE you...Yeah...
..Too bad for them, huh?;>)