quote:Originally posted by Williamsburger
When y'all stuff french toast, do you split a thick piece of toast and make a pocket? Or put the filling in between two slices? And I've heard of french toast soak overnight and baked in the over, anyone know about this?
Thanks
Cathy
here's one for you...best if the bread is a bit on the stale side
French Toast
12 slices of thick bread (Texas Toast)
2 8-oz pkgs of cream cheese
1 cup of fresh or frozen blueberries
10 eggs
1/3 cup maple syrup
2 cups milk
Blueberry Sauce
1 cup water
1 cup sugar
2 Tbsps corn starch
2 cups fresh or frozen wild Maine blueberries
(added to the recipe one cup at a time--see instructions)
1 Tbsp butter
Remove the crusts from the bread and cube. Spray the bottom of a 9"x13" glass baking dish with vegetable spray and place half the cubes of bread in the pan. Cube the cream cheese and put on top of the bread. Distribute one cup of fresh or frozen blueberries over the cream cheese. Place remaining bread over the blueberries.
Beat the eggs, add the maple syrup and the milk. Pour mixture over bread and cheese. Place plastic wrap over dish and refrigerate overnight.
Bake the French toast, covered with foil, in the middle of a preheated 350° F oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden.
While the French toast is baking, make the blueberry sauce:
Cook the water, cornstarch, sugar, and 1-cup blueberries until it thickens.
Then, add one more cup of blueberries and the butter.
Pour over individual pieces, slice and twist a lemon slice over the top for garnish, and serve.
(Note, it is best if you let the Blueberry Stuffed French Toast sit for about 10 minutes before slicing). You can substitute raspberries for the blueberries or use a combination of both.
Serve the French toast topped with the warm blueberry sauce.
