Ingredients
12
12 servings
- •1 (1 pound) loaf Italian bread, cut into 1-inch cubes
- •1 (8 ounce) package cream cheese, diced
- •1 cup blueberries
- •12 eggs
- •2 cups milk
- •0.33333334326744 cup maple syrup
- •1 cup white sugar
- •2 tablespoons cornstarch
- •1 cup water
- •1 cup blueberries
- •1 tablespoon butter
Instructions
- Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
- The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
- To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
Nutritional Facts
Per 12 servings
- Calories: 374
- Carbohydrate: 49g
- Fat: 15g
- Fiber: 2g
- Protein: 13g
- Sugar: 27g
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