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    Blueberry French Toast

    Submitted by Jane Valentine, of Orrtanna, PA

    Jane offers French toast with a twist. "It’s a hearty breakfast casserole and very delicious," she writes.



    • 12 slices day-old white bread, crusts removed
    • 2 8-oz. packages cream cheese
    • 1 cup blueberries, fresh or frozen
    • 12 eggs
    • 2 cups milk
    • 1/3 cup maple syrup or honey


    • 1 cup sugar
    • 2 Tbsp. cornstarch
    • 1 cup water
    • 1 cup blueberries, fresh or frozen
    • 1 Tbsp. butter or margarine



    Tear or cut bread into 1-inch cubes and place half in a greased baking dish. Cut cream cheese into 1-inch cubes and place over bread. Top with blueberries and remaining bread. In large bowl, beat eggs. Add milk and syrup (or honey); mix well and pour over bread mixture. Cover and chill overnight. Remove from refrigerator 30 minutes before baking, then cover and bake for 30 minutes at 350 degrees. Uncover and bake 25-30 minutes more or until golden brown.


    In a saucepan, combine sugar and cornstarch. Add water and bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries, reduce heat, and simmer for 8-10 minutes or until blueberries burst. Stir in butter until melted. Serve over French toast.

    Serves 6-8.