The Richmond Victorian Inn

Richmond, Vermont

Specialty Recipe

Blueberry French Toast

Ingredients:

12 slices of day-old white bread, crusts removed

2 packages (8 ounces) cream cheese

1 cup blueberries

12 eggs

2 cups milk

1/3 cup maple syrup or honey

Sauce:

1 cup sugar

2 Tablespoons cornstarch

1 cup water

1 cup blueberries

1 Tablespoon butter

Cut bread into 1-inch cubes; place half in a greased 13 x 9 x 2-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes more or until golden brown and center is set. In saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer 8 to 10 minutes or until blueberries have burst. Stir in butter until melted. Serve over French Toast.

Serves: 6 to 8 (1-3/4 cups sauce)

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