Verry Berry French Toast
Verry Berry French Toast
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Chef's Note
“The main portion of this recipe was found in the June/July 1996 issue of Taste of Home. I had made it three different ways before everyone in the family was happy with it. I have posted the recipe the way we like it, except i always double the syrup recipe (which can be made ahead, refrigerated and reheated). The original recipe called only for blueberries and a choice of using either honey OR maple syrup in the french toast. The French toast recipe goes together in about 20 minutes and then refrigerates for 8 hours or overnight. It makes for an easy morning when put together the night before.”
READY IN:10hrs |
SERVES:8-10 |
UNITS:US |
|
Ingredients Nutrition
- 12 slices day-old white bread, crusts removed
- 2 (8 ounce) packages cream cheese
- 1⁄2 cup fresh blueberries or 1⁄2 cup frozen blueberries
- 1⁄2 cup fresh raspberries or 1⁄2 cup frozen raspberries
- 12 eggs
- 2 cups milk
- 1⁄3 cup honey
Syrup
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1⁄2 cup fresh blueberries or 1⁄2 cup frozen blueberries
- 1⁄2 cup fresh raspberries or 1⁄2 cup frozen raspberries
- 1 tablespoon butter or 1 tablespoon margarine
Directions
- Cut bread into 1-inch cubes; place half in a greased 13x9x2" baking dish.
- Cut cream cheese into 1-inch cubes; scatter over bread.
- Top with berries and remaining bread.
- In a large bowl, beat eggs.
- Add milk and honey; mix well.
- Pour over bread mixture.
- Cover and chill 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake, covered, at 350 degrees for 30 minutes.
- Uncover and bake 25-30 minutes longer or until golden and center is set.
- For syrup: In saucepan, combine sugar and cornstarch; add water.
- Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
- Stir in berries; reduce heat.
- Simmer for 8-10 minutes or until blueberries have burst.
- Stir in butter until melted.
- Serve over french toast.
Verry Berry French Toast