My two favorite breakfast dishes – perfect for guests or just enjoying a weekend morning without making a mess. Both can be prepared the night before and popped in the oven in the morning!
Blueberry Stuffed French Toast
12 slices French bread, cut into 1 inch cubes
1 8 ounce package of cream cheese, chilled
1 cup fresh blueberries, rinsed and drained
12 large eggs
1/2 cup maple syrup
2 cups milk
Place 1/2 of the bread cubes in a greased 9 X 13 inch pan. Scatter cream cheese cubes over bread and sprinkle with 1 cup blueberries. Arrange remaining bread cubes over blueberries. I large bowl combine eggs, syrup and milk and whisk to blend. Pour evenly over bread mixture. Cover with foil and chill overnight.
Preheat oven to 350 degrees. Bake covered for 30 minutes then remove foil and bake 30 minutes more.
1 cup sugar
2 T cornstarch
1 cup water
1 cup fresh blueberries
In a small saucepan combine sugar, cornstarch and water over a medium high heat. Cook stirring occasionally, 10 minutes. Stir in 1 cup blueberries and simmer, stirring vocationally, Cook stirring occasionally 10 minutes or until most berries burst. (This is yummy on regular pancakes too!)
Baked French Toast
Prepare a 9X13 pan with butter
Bring to a boil over medium heat:
½ c butter
1 c brown sugar
1 T Karo syrup
Boil 1 minute, stirring constantly.
Pour into buttered 9X13 pan.
Cut French bread 1 inch thick. Line bread in pan on top of syrup.
1 ½ c milk
1 tsp. cinnamon
Pour mixture over bread. Be sure to cover entire top of each piece.
Cover and refrigerate overnight. Bake uncovered at 350 degrees for 35 – 40 minutes. Turn over when serving.