Ingredients
- 12 eggs
- 2 blueberries
- 475 ml milk
- 240 ml water
- 200 gr sugar
- 110 gr maple syrup
- 16 gr cornstarch
- 14 gr butter
- 12 slices day old bread crusts removed
- 2 packages cream cheese
Cut bread into 3 cm cubes; place half in a greased 13x9 inch baking dish. Cut cream cheese into 3 cm 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�F for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and center is set.
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 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.
