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Hennessey House B&B

Napa, California

Specialty Recipe

Blueberry Stuffed French Toast

Ingredients:
9 eggs
1-1/2 cups milk
1/3 cup maple syrup
One 8-ounce package cream cheese
1 package sliced sourdough bread
1/2 package frozen blueberries (use other half for sauce)
Blueberry Sauce:
1/2 cup sugar
1/2 cup water
1/2 package frozen blueberries (use remainder from toast)
1/2 Tablespoon cornstarch

Cut off the crust of each piece of bread, approximately 18 slices. Spray a Pyrex dish (9 x 13 inches) with Pam non-stick cooking spray. Layer the bottom of the dish with half of the bread. Cut the cream cheese into 1-inch squares and sprinkle over entire layer of bread. Take half of the bag of berries and sprinkle over the cream cheese. Add the second layer of bread on top of the cream cheese and berries.

Mix the eggs, milk, and syrup together in a mixer or in a large bowl and pour over the top layer of bread. Cover and refrigerate several hours or overnight until ready to bake. Bake covered with foil for about one hour or more in a 375-degree oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.

Blueberry Sauce: Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add the mixture at the boiling point. Sauce is done when it coats the back of a spoon. This can be done the night before and stored in the refrigerator.

Serves: 10

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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