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    Blueberry Stuffed French Toast

    Source of Recipe

    Nancy McAllister

    List of Ingredients

    12 slices french bread cut into 1 inch cubes
    2 (8 oz.) pkgs. cream cheese, chilled & cut into 1 inch cubes
    1 c. fresh blueberries, rinsed & drained
    12 lg. eggs
    1/3 c. maple syrup
    2 c. milk

    1 c. sugar
    1 c. water
    2 T. corn syrup
    1 c. fresh blueberries
    1 T. unsalted butter


    Grease a 9x13 inch baking pan. Place half of the bread cubes evenly in prepared pan. Spread cream cheese cubes over bread and sprinkle with 1 c. blueberries. Arrange remaining bread cubes over blueberries. In a large bowl combine eggs, syrup and milk. Whisk to blend. Pour evenly over bread mixture, cover with foil and chill overnight. Preheat oven to 350. Bake, covered with foil, in middle of oven for 30 minutes. Remove foil and continue baking 30 minutes, until puffed and golden brown.

    In a small saucepan, comgine sugar, cornstarch and water over medium heat. Cook, stirring ocasionally, for 5 minutes or until thickened. Stir in bluberries, stirring occasionaly, for 10 minutes. Add butter and stir until melted.




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