Sunday Brunch: Blueberry French Toast with Blueberry-Maple Syrup
8 slices cinnamon swirl bread. (1 inch thick)
1 cup fresh or frozen blueberries, thawed if frozen
8 ounces cream cheese cubed
12 large eggs
2 cups milk
1/2 teaspoon salt
1/4 cup maple syrup
Arrange half of bread in sprayed or oiled 9 by 13 inch baking dish. Sprinkle with blueberries and cream cheese cubes. Layer last 4 slices of bread.
In a large bowl, whisk together eggs, milk, salt and syrup and pour over bread. Cover and refrigerate for several hours or overnight.
Bring to room temperature before baking. Preheat oven to 350 degrees. Bake covered for 30 minutes. Remove cover and bake until lightly browned on top about 30 minutes longer.
Serve with blueberry-maple syrup (recipe follows):
-1/2 cup maple syrup
-1 cup fresh blueberries
In a small saucepan over medium high heat, bring syrup to a boil add blueberries. Reduce heat to low, simmer until thickened about 2 minutes.