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Name: Blueberry French Toast (Original Version
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: French
Ingredients: 1 c Water; 1 c Fresh or frozen blueberries; 1 tb Butter; 12 sl Day old bread; crusts; 2 tb Cornstarch; 1 c Fresh or frozen blueberries; 2 c milk; 1/3 c Honey; 1 c Sugar; 2 pk (8-oz) cream cheese; 12 Eggs

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INGREDIENTS

1 c Water
1 c Fresh or frozen blueberries
1 tb Butter
12 sl Day old bread; crusts
SAUCE
2 tb Cornstarch
1 c Fresh or frozen blueberries
2 c milk
1/3 c Honey
1 c Sugar
2 pk (8-oz) cream cheese
12 Eggs

Servings

INSTRUCTIONS

From: oyler@magicnet.net (oyler) Date: Tue, 25 Jun 1996 16:59:46 -0400 Cut bread into 1 inch cubes...place have in a greased 13x9x2 in baking dish. Cut cream cheese into 1 inch cubes; place over bread.Top with blueberries and remaining bread. In large bowl mix eggs, milk and honey. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bade at 350 for 30 minutes. Uncover; bake 30 minutes 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 minutes, stirring constantly. Stir in bluberries, reduce heat. Simmer for 10 minutes or until berries have burst. Stir in butter until melted. Serve over french toast. *8 servings Digest eat-lf.v096.n080 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.

NOTES

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Blueberry French Toast (Original Version

1 c Water
1 c Fresh or frozen blueberries
1 tb Butter
12 sl Day old bread; crusts
 SAUCE
2 tb Cornstarch
1 c Fresh or frozen blueberries
2 c milk
1/3 c Honey
1 c Sugar
2 pk (8-oz) cream cheese
12 Eggs

From: oyler@magicnet.net (oyler)    Date: Tue, 25 Jun 1996 16:59:46 -0400  Cut bread into 1 inch cubes...place have in a greased 13x9x2 in baking  dish. Cut cream cheese into 1 inch cubes; place over bread.Top with  blueberries and remaining bread. In large bowl mix eggs, milk and honey.  Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from  refrigerator 30 minutes before baking. Cover and bade at 350 for 30  minutes. Uncover; bake 30 minutes 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 minutes, stirring constantly. Stir in  bluberries, reduce heat. Simmer for 10 minutes or until berries have burst.  Stir in butter until melted. Serve over french toast. *8 servings    Digest eat-lf.v096.n080    From the EAT-LF recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (548g)
Recipe Makes: 8 Servings

Calories: 900
Calories from Fat: 354 (39%)

Amt Per Serving		% DV

	Total Fat 39.4g	52 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 5.3g
Cholesterol 1591.3mg		490 %
Sodium 542.8mg		19 %
Potassium 561.4mg		15 %
Total Carbohydrate 92.1g		27 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 90.5g
Protein 48g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 900

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