Friday, June 5, 2009
Cut or tear bread into 1-inch cubes. Place half of bread cubes into a greased 9x13" baking dish. Cut cream cheese into 1-inch cubes and place over bread. Top with blueberries and remaining bread. In large bowl beat eggs, milk, syrup, and vanilla--mix well and pour over bread mixture. Cover and chill 8 hours or until sopping. Remove from fridge 30 minutes before baking (I always skip this step with no noticeable difference). Cover and bake at 350° for 30 minutes. Uncover and bake an additional 25 minutes or until set. Serve with blueberry sauce. Serves 8-10.
BLUEBERRY SAUCE DIRECTIONS: Combine sugar and cornstarch. Add water and bring a boil over medium heat. Boil 3 minutes stirring constantly. Stir in blueberries and reduce heat. Simmer 8-10 minutes or until berries have burst. Stir in butter until melted and serve over the French toast.