Larsen House
Bed and Breakfast Inn

Mt. Pleasant, Utah

Specialty Recipe

Blueberry Stuffed French Toast

Ingredients:

12 slices thick homemade-style bread, cut into cubes

Two 8-ounce packages cream cheese, cut in cubes

1 cup blueberries (fresh or frozen)

12 large eggs

1/3 cup maple syrup

2 cups milk

Sauce:

1 cup sugar

1 cup blueberries

1 Tablespoon butter

1 cup water

2 Tablespoons cornstarch

Arrange 1/2 of the bread cubes in a large pan, 9 x 13 inches. Scatter cream cheese cubes and blueberries over the bread cubes. Top with remaining bread cubes. Hint: Grease pan first or spray with non-stick cooking spray. Mix together eggs, milk, and syrup. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight. Bake covered with foil at 350 degrees for 40 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes or until blueberries burst and butter is melted. Serve over the toast.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)