This is another tempting recipe that we will likely be serving up to our guest at Carr Manor next week.
You will enjoy the fresh blueberry syrup as much as the French toast.
1 lb. loaf of French bread (I used sweet potato rolls)
1 8oz. cream cheese (cut into small cubes while cold)
2 cups frozen blueberries
2 1/2 cups half/half
6 TBLS butter, melted
1/4 cup maple syrup
Cut bread into cubes (approx. 12 cups). Spray 9X13 inch pan with cooking spray. Put half of the bread cubes into the pan. Top with cream cheese cubes and frozen blueberries then remaining bread cubes. Beat eggs, half/half, butter and syrup. Pour over bread mix. Cover with plastic wrap and gently press layers down to moisten. Refrigerate 2-24 hours. Bake uncovered 350' for 50 minutes. Let stand 10 minutes before serving with blueberry syrup recipe below.
1 cup sugar
1 cup water
2 TBLS cornstarch
1 cup fresh blueberries
1 TBLS Butter
Combine first 3 ingredients and cook on med heat for 5 minutes. Stir in fresh berries and cook an additional 10 minutes. Add butter and stir until melted. Serve over French toast.