Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories615.4 kcal (31%)
Total Fat31.3 g (45%)
Carbs66.1 g (25%)
Sugars42.7 g (47%)
Protein18.7 g (37%)
Sodium510.3 mg (26%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
12 slicesbread
day-old, cut into 1 inch cubes
2 x 8 ouncecream cheese
packages, cut into 1 inch cubes
1 cupfresh blueberries
12eggs
beaten
2 cupsmilk
1 teaspoonvanilla extract
⅓ cupmaple syrup
BLUEBERRY SAUCE
Instructions
Step 1
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
Step 2
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Step 3
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350F.
Step 4
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
Step 5
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.
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