Sunday, May 12, 2013

Blueberry French Toast Bread Pudding

Want to make something really special for Mother’s Day?  Here it is.  I gave my Mother home made maple syrup for Mother’s Day that a special friend and her family make and gave to me.  I also got a jar for me and  this will be a great treat to go with it. 

Spray a 2 quart casserole dish with cooking spray.  Cut old dried bread in bite size cubes. Layer half of the bread in the bottom of the dish.  Cube the block of cream cheese and layer over the bread.  Sprinkle 1 cup of blueberries over the cream cheese.  Layer the rest of the bread over the blueberries.  Dot with butter. Whisk together eggs, half and half, maple syrup, vanilla and cinnamon.  Pour over the bread mixture making sure each piece gets covered.  Cover with foil and place in the refrigerator and let set as long as you can (for the future overnight is best).

Take out of the refrigerator 30 minutes before you bake it.  Place in a preheated 350 degree oven for 1 hour.  Keep covered for the first 30 minutes with the foil and uncover for the last 30 minutes. It should be browned nicely on top at the end of the hour.

Serve with blueberry syrup or some maple syrup. 

8 slices bread
1 8 oz. block cream cheese
8 eggs
1 ½ cups half and half 
1/4 cup maple syrup
1 cup blueberries
1 tsp. vanilla flavoring
1/2 tsp. cinnamon
3 tbs. butter

Blueberry Syrup

1 cup blueberries
1 cup sugar
1 cup water
2 tbs. cornstarch
1 tbs. butter

In a medium saucepan combine water, sugar, and cornstarch and bring to a boil.  Add blueberries and simmer for 10 minutes or until they burst.  Add the butter and whisk until melted.  Serve alongside the French toast bake.  This should serve 4 people.

Variation – Substitute your favorite fruit.  You can use raspberries, strawberries, peaches, what ever you like.  The same with the syrup, just substitute the fruit of your choice.

Hope you have a wonderful Mother’s Day.  Be happy and may God bless you and yours. 

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