Interior - Morning
Adam, P
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La Belle Cuisine - More Breakfast Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"My wife and I tried to breakfast together, but we had to stop
or our marriage would have been wrecked."
~ Winston Churchill

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Autumn Fruits
Lilita, Martha
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Blueberry-Stuffed "French Toast"
Gourmet Archives

12 slices homemade-type white bread, crusts discarded,
bread cut into 1-inch cubes
Two 8-ounce packages cold cream cheese, cut into 1-inch cubes
1 cup blueberries, picked over, rinsed
12 large eggs
1/3 cup maple syrup
2 cups milk

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries, picked over, rinsed
1 tablespoon unsalted butter

Arrange half the bread cubes in a buttered 13-by-9-inch glass baking dish, scatter the cream cheese over the bread and sprinkle 1 cup blueberries over the cream cheese. Arrange the remaining bread cubes over the blueberries.
In a large bowl whisk together eggs, syrup and milk, pour egg mixture evenly over the bread mixture and chill mixture, covered, overnight. Bake the "French toast", covered with foil, 30 minutes at 350 degrees F., remove the foil and bake 30 minutes more, or until puffed and golden.
For the sauce: In a small saucepan stir together sugar, cornstarch and water and cook mixture over moderately high heat, stirring occasionally, 5 minutes or until thickened. Stir in the blueberries and simmer, stirring occasionally,
10 minutes, or until the berries have burst. Add butter and stir sauce until
the butter is melted. Serve "French toast" with sauce. Serves 6 to 8.

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