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Epicurean Kentuckian: Blueberry Cream Cheese French Toast
RECIPE: Blueberry Cream Cheese French Toast
From the Kitchen at Tucker's Station Farms. This version of "French Toast" has a few more ingredients than the Cinnamon Swirl French Toast recipe posted on June 27, 2014 but since you make this recipe up the night before and refrigerate it I think that it's actually easier to make than last week's recipe. One thing's for sure it's a whole lot more impressive. This is the breakfast you might want to serve when your mother in law visits! If you have a small family this recipe can easily be divided in half. Just divide all the ingredients in half and bake it in an 8x8 pan.
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, and vanilla extract. Pour the mixture over the bread crumbs. Cover with plastic wrap and refrigerate overnight.
Remove the bread mixture from the refrigerator about 30 minutes before baking.
Preheat the oven to 350 degrees.
Cover with aluminum foil and bake 30 minutes. Uncover and continue baking 25 to 30 minutes until the center is firm and the top is lightly browned.
In a medium saucepan combine the sugar, cornstarch and water, bring to a boil, stirring constantly. Cook 3 to 4 minutes. Stir in the remaining 1 cup of blueberries. Reduce the heat and simmer 10 minutes until the blueberries begin to burst. Stir in the butter.
Serve topped with Blueberry Sauce.
Kitchen hint: The secret to great French Toast is allowing the bread to absorb the egg mixture. After the bread cubes have absorbed some of the egg mixture (about an hour) place a small baking pan on top of the bread/egg mixture (don't remove the plastic wrap). Add something just heavy enough to keep the top layer of bread cubes immersed in the egg mixture. - Barbara Armitage.
This story was posted on 2014-07-05 10:26:09
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