Tuesday, August 10, 2010

Tasty Tuesday: Blueberry French Toast

Today's recipe is from Real Mom Kitchen. You know it's a good one because she just landed her own cookbook deal - so snag this recipe while you can before it's no longer available for free!

Overnight Blueberry French Toast with Blueberry Syrup
French Toast:

* 12 slices bread, cut into cubes (Texas toast and cinnamon bread work well)
* 1 (8-ounce) package cream cheese, cut in cubes
* 1 cup Red Barn blueberries (fresh or frozen)
* 12 large eggs
* 1/3 cup maple syrup
* 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

* 1 cup sugar
* 1 cup water
* 2 Tablespoons cornstarch
* 1 cup Red Barn blueberries (fresh or frozen)
* 1 Tablespoon butter

1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

*If you don't want to make your own syrup, make sure to try one of our many great syrup flavors. I think Red Barn raspberry syrup would be a fun twist!

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