BBFRTOSR.TXT BLUEBERRY FRENCH TOAST FRENCH TOAST SAUCE 12 slices day old white bread, 1 cup sugar crusts removed 2 Tbs cornstarch 2 8 oz pkg cream cheese 1 cup water 1 cup fresh (frozen) blueberries 1 cup fresh (frozen) blueberries 12 eggs 1 Tbs butter (margarine) 2 cups milk 1/3 cup maple syrup (honey) NOTE: This recipe cuts in half easily by using an 8 x 8 pan. 1. Cut bread into 1/2 to 1 inch squares. Place half the bread in a greased 9 X 13 X 2 inch baking dish. 2. Cut cream cheese into 1/2 to 1 inch cubes and place on top of the bread in the dish. 3. Spread the blueberries over the cream cheese. 4. In a large bowl, beat the eggs and mix in the milk and syrup. 5. Pour over the bread mix, cover and refrigerate overnight. Remove from fridge 30 minutes before baking. 6. Cover and bake 25 minutes in a 350 degree oven. 7. Uncover and bake for an additional 25 - 35 minutes (until center is set and top is golden brown). 8. While toast is baking, in a saucepan, mix sugar and cornstarch well. 9. Add water and bring to a boil over medium heat. Boil 3 minutes, stirring constantly. 10. Stir in blueberries, reduce heat and simmer for 8 - 10 minutes (until blueberries burst). 11. Stir in butter until melted. Serve over the toast.