Blueberry French Toast

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Blueberry French Toast

fruits, breakfast

12 slice day old white bread
2 pkg (8 oz) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cup milk
1/3 cup maple syrup or honey
----SAUCE----
1 cup sugar
2 tablespoon corn starch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter or margarine

Remove bread crusts and cut bread into 1 in. cubes; place half in a greased 13x9x2 pan. Cut cream cheese into 1 in cubes; place over bread. Top with blueberries and remaining bread in a large 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 at 350 for 30 min. Uncovered; bake 25 ~30 min more or until 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 min., stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 min. or until berries have burst. Stir in butter until melted. Serve over French toast. Sauce makes 1 3/4 cups.