the home chef … on Easter brunch

By Harlene Deane

The bunny has left the baskets, the eggs have been gathered and now it’s time for brunch. This delicious french toast recipe is from the Beaufort Academy Cookbook (Full Moon, High Tide).

Baked Blueberry French Toast

1 (12-ounce) loaf sourdough bread, crusts removed
1 (8-ounce) package cream cheese, cubed
1 pint fresh blueberries, rinsed and drained
1 tablespoon sugar
4 eggs
2 cups milk
1 1/2 tsps. cinnamon
3 tablespoons confectioners’ sugar, sifted
Blueberry Syrup

Preheat oven to 375.
Cut bread into cubes and place half in prepared 9×13-inch baking dish. Top with cream cheese. Place blueberries over cream cheese. Sprinkle sugar over blueberries. Top with remaining bread cubes. Combine eggs, milk and cinnamon in a small bowl, mixing well. Pour over bread. Bake for 35-45 minutes or until puffed and set. Sprinkle with confectioners’ sugar and serve with Blueberry Syrup.
Serves: 6-8

Blueberry Syrup

1 cup sugar
2 cups fresh or frozen blueberries
2 tablespoons cornstarch 2 tablespoons butter
1 cup water

Heat sugar, cornstarch and water in small saucepan over medium high heat, stirring occasionally. Cook 5 minutes or until thickened. Stir in blueberries gently, simmering 10 minutes or until berries burst. Add butter, stirring gently. Serve this delicious dish with your favorite breakfast meat, whip up some mimosas, pour the coffee and enjoy. Happy Easter!

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