Blueberry Stuffed French Toast

Submitted by Marq-Ed Smith-Candelaria

Ingredients
The French Toast

12 slices of thick bread (Texas Toast)


2- 8 ounce packages of cream cheese


1 cup of fresh or frozen blueberries


10 eggs


⅓ cup maple syrup

2 cups milk

¼ cup brandy (optional)

1 teaspoon almond extract

The Sauce

1 cup water or orange juice


1 cup sugar

2 tablespoons corn starch


2 cups fresh or frozen blueberries (added to the recipe 
one cup at a time)

1 tablespoon butter

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Directions

The French Toast

Remove the crusts from the bread and cube.

Spray the bottom of a 9x13" 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, extract, milk and brandy (optional).

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 350F. degree oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden.  Cooking times have varied from time to time.

The Sauce

Cook the water or orange juice, corn starch, 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.

Serve the French toast with the sauce.