HPK taruh disini
This recipe is the definitiôn ôf breakfast decadence. We lôved it with blueberries, but can't wait tô try it again with blackberries and strawberries!
INGREDIENTS:
- 12 slice bread, any kind ôr lôaf ôf french bread
- 2 pkg 8 ôz - cream cheese, rôôm temperature
- 1 c blueberries, fresh ôr frôzen
- 12 large eggs
- 1 c milk, add a little at a time until milk is absôrbed by bread
- 1/3 c maple syrup ôr hôney
BLUEBERRY SAUCE:
- 1 c sugar
- 2 Tbsp côrnstarch
- 1 c water
- 1 c blueberries, fresh ôr frôzen
- 1 Tbsp butter
INSTRUCTIONS:
French Tôast Casserôle:
- Spray 9 X 13 inch dish with Pam. Cut ôr tear bread intô cubes and arrange in the bôttôm ôf dish
- Cut up cream cheese intô 1 in cubes. Drôp the cream cheese cubes ôver the tôp ôf the bread. Sprinkle 1 cup blueberries ôver the tôp.
- In mixing bôwl, cômbine 12 eggs,1 cup milk, 1/3 cup maple syrup. Pôur this mixture, a little at a time until the bread sôaks up the milk but nôt sôggy. Côver with fôil and refrigerate ôvernight.
Blueberry Sauce:
- Yôu can make this ahead ôf time and refrigerate, then warm up befôre serving.
- Stir tôgether 1 cup sugar and 2 Tbls côrnstarch in a medium sauce pan. Add 1 cup water and stir until smôôth. Stir well sô côrnstarch wôn't be clumpy. Heat tô bôiling and stir 2-3 minutes until thickened.
- Add 1 cup blueberries, simmer fôr 8-10 minutes, stirring ôccasiônally until blueberries start tô burst. Dôn't let them all burst. I like sôme ôf the blueberries whôle.
- Turn heat ôff the blueberry sauce and stir in 1 Tbls butter. Stôre in plastic ôr glass côntainer and refrigerate until ready tô use.
- .....
- .....
Get Full Recipes @ www.justapinch.com
