16 slices firm white bread (I used a whole loaf of french bread, sliced.)
1 (8 oz.) pkg cream cheese, softened
1 pt blueberries, divided (works with frozen blueberries, too)
3 c. milk
3 eggs
1/3 c. maple syrup
1 t. vanilla extract
1 1/2 c. sugar, divided
1/4 t. ground nutmeg
1/4 t. ground cinnamon
2 T cornstarch
1 c. water
1 T butter
1) Butter a 3-qt baking dish. Cut 10 slices of bread into 3/4 inch cubes. Spread cream cheese over 1 side of each remaining slice of bread and arrange cheese-side up in baking dish. Sprinkle with 1 cup blueberries. Top with bread cubes. Combine milk, eggs, maple syrup, and vanilla, with 1/4 c. sugar. Pour over bread mixture; cover and refrigerate overnight.
2) Preheat oven to 350. Mix nutmeg, cinnamon, and 1/4 c. sugar. Sprinkle over bread mixture; cover with foil and bake 30 minutes. Remove foil, bake another 20-30 minutes or until top is golden and inserted knife comes out clean. Let stand 5 minutes before serving.
3) Meanwhile, in a small pot mix cornstarch, 1 c. water, and remaining sugar (1 cup) over medium heat. Bring to a simmer; cook until thickened, about 3 minutes. Add remaining blueberries and stir in butter. Allow to simmer until blue color is obtained from blueberries. Serve with the french toast.
(Your time in the kitchen is about 30 minutes. Ready to serve in 1 hour and 30 minutes, plus overnight time.)
This recipe is from my aunt Lori and it is soooo yummy! We made it for Abric's blessing brunch in Sept and it was gobbled up before I could even get a photo.
