Blueberry French Toast
Ingredients:
12 slices day-old white bread, crusts removed
2 8-ounce packages cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
Cut bread into 1-inch cubes; place half in a greased 13x9x2 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes more or until golden brown and the center is set. Serve with Blueberry Sauce (recipe follows).
Blueberry Sauce
Ingredients:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter or margarine
Directions:
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8 to 10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Makes 6 to 8 servings.
When I first prepared this next recipe, I thought for sure it wouldn't turn out. It seemed way too easy for one thing. And since it uses frozen bread dough, I was convinced that it wouldn't thaw and rise by morning. Boy, was I wrong! This bread is gooey, sticky and so delicious.
Quick and Easy Monkey Bread
Ingredients:
24 frozen dinner rolls dough (do not thaw)
1 cup brown sugar
1 4-serving size instant butterscotch pudding mix
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts (you can substitute raisins if you'd like)
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