Blueberry morning glory

Blueberry Morning Glory recipe


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Can be made the day before, refrigerated overnight, and baked the day you wish to serve it.

Ingredients – French Toast
1 loaf challah or egg bread, crust removed and ripped apart
One 8-ounce package cream cheese
2 cups blueberries
8 eggs
1/3 cup maple syrup
1/2 cup sugar
2 cups half & half
Ingredients – Blueberry Sauce
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup blueberries
1 Tablespoon butter

French Toast: Arrange half of the bread in a greased 13 x 9-inch Corning or glass casserole dish. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.

In a separate bowl, mix together the eggs, sugar, syrup, and half & half. Pour carefully and evenly over the bread mixture.

Bake at 350 degrees for about 1 hour. Serve with blueberry sauce.

Blueberry Sauce: In a saucepan, mix together sugar, cornstarch, and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened. Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.

Serves: 12


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