Blueberry French Toast 12 slices white bread, crusts removed 2 packages (16 ounces total) cream cheese 1 cup fresh or frozen blueberries, thawed 12 eggs


2 cups milk 1/3 cup maple syrup or other syrup Sauce:


1/2 cup sugar 1 tablespoon cornstarch 1/2 cup water 2 cups fresh or frozen blueberries 1 tablespoon bu er


Cut the bread into 1-in cubes; place half in a greased 13- by- 9-by- 2-inch baking dish.


Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture.


Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25 to 30 minutes longer or un l golden brown and the center is set.


In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, s rring constantly. S r in blueberries; reduce heat. Simmer for 8 to 10 minutes, or un l the berries have burst. S r in bu er un l melted.


Serve the sauce with French toast.


This Valentine’s Day, let Northeast Oklahoma Electric’s Co-op Connections Card help you cover the fl owers, gifts, movie, and everything else you need for a romantic evening.


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