Gas Up the Stove

Blueberry Stuffed French Toast

12 slices white bread, crust removed
2 8-ounce packages cream cheese
1 cup blueberries
12 eggs
1/3 cup maple syrup
2 cups milk

1 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 cup blueberries
1 tablespoon butter or margarine

For the toast:
Cut bread and cream cheese into one inch cubes. Arrange 1/2 of bread cubes in a glass 13" x 9" pan. Scatter 1/2 of cream cheese over bread cubes. Repeat with the rest of bread cubes and cream cheese. Sprinkle blueberries on top. Mix eggs, syrup, and milk in large bowl. Pour mixture evenly over casserole. Cover with aluminum foil and chill overnight. Bake with foil on for 30 minutes. Remove foil and bake 30 minutes more, or until puffed and golden.

For the sauce:
In saucepan, mix sugar, cornstarch and water. Cook over medium heat for five minutes, stirring occasionally. Stir in blueberries. Simmer ten minutes, stirring occasionally until berries burst. Add butter and stir until melted. Pour over casserole.

Serve with maple syrup as desired.

-Submitted by Marilyn Moody, Cumming, who receives a $25 credit on her Walton EMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling preparation and cooking procedures from recognized experts.

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