Blueberry french toast
12 slices day-old white bread, crusts removed
12 eggs
1 cup fresh or frozen blueberries.
2 cups milk
1/3 cup maple syrup or honey
2 x 250g cream cheese
Sauce:
2 tablespoons cornflour
1 cup water
1 cup sugar
1 cup fresh or frozen blueberries
1 tablespoon butter
Cut bread into 2cm cubes, place half in a greased baking dish. Cut cream cheese into 2cm cubes and 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 overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 180ºC for 30 minutes. Uncover and bake a further 30 –35 minutes until golden brown and the middle set.
Sauce: In a saucepan, combine sugar and cornflour, add water. Bring to boil over medium heat, boil for 3 minutes, stirring constantly. Stir in blueberries, reduce heat. Simmer 8-10 minutes ot until berries have burst. Stir in butter until melted. Serve over french toast.