Blueberry French Toast Good Recipes

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Blueberry French Toast

"This recipe is so one-of-a-kind and delicious! Easy to prepare the night earlier than and bake inside the morning. Perfect for Easter or Christmas brunch. This recipe is a own family lifestyle. You might also use both clean or frozen blueberries for this dish."

Ingredients :

1 (1 pound) loaf Italian bread, reduce into 1-inch cubes
1 (8 ounce) bundle cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
1/three cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

Instructions :

Prep : 30M	Cook : 12M	Ready in : 15H

Place half of of the bread cubes in a gently greased 9x13 inch baking pan. Sprinkle cream cheese on pinnacle of bread cubes. Top with 1 cup blueberries and ultimate bread. In a big bowl, beat collectively eggs, milk and maple syrup. Pour egg combination over bread. Cover pan and refrigerate overnight.
The next morning, put off pan from refrigerator 30 minutes earlier than baking. Preheat oven to 350 degrees F (a hundred seventy five ranges C).
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for a further 30 minutes, until golden brown and center is about.
To make Sauce: In a saucepan, integrate sugar and cornstarch, add water. Boil over medium warmness for three mins, stirring constantly. Stir in blueberries and reduce warmness. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter till melted. Serve the sauce over squares of french toast.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, cook it lightly, and make clean-up easier.

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