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      Title: Blueberry French Toast
 Categories: Bread, Cheese, Fruits, Eggs, Dairy
      Yield: 8 Servings

     12 sl Day-old white bread;
           - crusts off
     16 oz Cream cheese
      1 c  Blueberries
     12 lg Eggs; lightly beaten
      2 c  Milk
    1/3 c  Syrup or honey

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      1 c  Sugar
      1 c  Water
      2 tb Corn starch
      1 c  Blueberries
      1 tb Butter

  Cut bread into 1" cubes; place half in a greased 13x9" baking dish.
  Cut cream cheese into 1" cubes; place over bread. Top with
  blueberries and remaining bread cubes.

  Whisk the eggs, milk, and syrup in a large bowl. Pour over bread
  mixture. Cover and refrigerate for 8 hours or overnight.

  Remove from the refrigerator 30 minutes before baking. Cover and
  bake @ 350°F/175°C for 30 minutes. Uncover; bake 25 to 30 minutes
  longer or until a knife inserted in center comes out clean.

  Combine the sugar, water and cornstarch in a small saucepan until
  smooth. Bring to a boil over medium heat; cook and stir until
  thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce
  heat and simmer until berries burst, 8 to 10 minutes. Remove from
  heat; stir in butter. Serve with French toast.

  Recipe by Patricia Axelsen, Aurora, Minnesota

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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