Monday, April 05, 2010

Easter recipe

Janis decided that for Easter we were going to do brunch instead of a full-on meal. She made this french toast that was AWESOME. I have had stuffed french toast before (and maybe it has something to do with being pregnant and hungry) but this was a winner.

Stuffed Blueberry French Toast

1 lb. sliced stale italian french bread (larger loaves)
8 oz. softened cream cheese
1 cup blueberries
12 eggs
2 cups milk (1%)
1/3 cup maple syrup
1 cup white sugar
2 T. cornstarch
1 cup water
1 cup blueberries
1 T. butter

Spread cream cheese on top of half the bread slices and place in a lightly greased 9x13 inch baking pan. Spread 1 cup blueberries evenly over cream cheese. Top
with remaining bread slices. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan with aluminum foil and refrigerate overnight. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350. Bake 30 minutes covered with foil. Uncover pan and bake for an additional 30 minutes until golden brown and center is set.
To make sauce: Combine sugar, cornstarch and water in sauce pan. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce
heat. Simmer 8 to 10 minutes or until the berries burst. Stir in butter until melted.
Serve the sauce over squares of French toast.
Makes 8 generous servings.
JoAnn Knupp, Chief Cook at the McCafferty House Bed and Breakfast

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