Blueberry French Toast Recipe

Some know this and some do not but we grow blueberries at the orchard. We had big plans for a PYO blueberry patch years ago but our plants had a different idea. At this point (13 years later) we have more blueberries than we can pick just for our family but not enough to just open right up to the public. If you're interested in berries be sure to sign up for our newsletter (bottom of the main page of lapaceksorchard.com) and keep an eye on social media around July for small pop up PYO times!



Blueberry French Toast

by Linda Finn


Egg Mixture

12 slices day-old bread (no crust)

2 (8-oz) pkgs. cream cheese

1 c. blueberries

12 eggs

2 c. milk

1/3 c. maple syrup


Layer the following: Place the bread, cut into cubes, in a greased 9x13 pan. Cut cream cheese into cubes and place over bread. Top with blueberries. Beat eggs, milk, and syrup and pour over bread. Cover, chill for 8 hours. Bake at 350-degrees for 25-40 minutes, or until light brown and set in the middle.


Sauce

1 c. sugar

2 T. cornstarch

1 c. water

1 c. blueberries

1 T. butter


Make sauce by combining all ingredients in a 2 quart sauce pan. Simmer for about 3 minutes or until slightly thickened. Serve warm egg mixture with warm sauce.

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