Blueberry Cream Cheese French Toast

My sister Susan is a crafty one.  She’s the one that first inspired me to start my little crafting ventures years ago, and her house is decorated so cute.  If she ever decided to start a blog, she’d give us all lots of fun ideas and budget friendly projects.  I’m kicking myself that I didn’t take more pictures of her house to show you, but did manage to get a shot of the vignette that greets guests outside her front door:

Isn’t it so cute?

She told me even before I left home that she was planning a “Birthday Brunch” one morning while Becky and I were in town.  Since none of us are usually able to be together on our actual birthdays, she wanted to do something special while we were together.  I was excited from the start.  Susan is the queen of details and decor.

The table was set so pretty, the menu planned carefully, and the food hot and ready on the table right on time.  It was such a fun time.  It made me think I need to do more parties and entertaining.  I think we all need an excuse to actually put to use all that pretty china and silver, don’t you??  Hmmm…maybe I should do something about that…

One of the  dishes she made for us was this Blueberry Cream Cheese French Toast with Blueberry Syrup.  It was absolutely scrumptious.

It’s one of those recipes that you can make ahead of time, so you can avoid the last minute rush.  I love that.  Here’s the recipe if you want to try it yourself.

Blueberry Cream Cheese French Toast:

12 slices bread

2 pkgs (8 oz each) cream cheese

1 cup blueberries, fresh or frozen

12 eggs

2 cups milk

1/3 cup honey

Cut bread into 1 inch cubes.  Place half in a greased 9 x 13 inch pan.  Cut cream cheese into 1 inch cubes and place over bread.  Top with blueberries and the remaining bread cubes.  Then, in a large bowl, beat the eggs, add the milk and honey.  Mix well.  Pour this over the bread mixture.  Cover and refrigerate at least 8 hours or overnight.  Then, remove from refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover.  Bake 25 – 30 minutes longer or until golden brown and the center is set.

 

Blueberry Sauce:

1 cup sugar

2 Tblsp. cornstarch

1 cup water

1 cup blueberries, fresh or frozen

1 Tblsp. butter

In a small saucepan combine sugar, cornstarch, and water until smooth.  Bring to a boil over medium heat, cook and stir for 3 minutes.  Stir in blueberries and reduce the heat.  Simmer for 8 – 10 minutes or until blueberries burst.  Stir in butter until melted.  Serve over hot french toast.

Enjoy!