Chef Scottie's Blueberry Cream Cheese French Toast Bake - ABC 33/40 - Birmingham News, Weather, Sports

Chef Scottie's Blueberry Cream Cheese French Toast Bake

1. Spray 9 x 13 pan with non-stick coating.
2. In a mixing bowl stir to coat:
   1. 1 ½ cups blueberries
   2. 2 tablespoons flour
3. Tear 6 slices of bread into bite size pieces and place on bottom of pan.
4. Tear 8 ounces of cream cheese into small pieces and scatter on top of the bread cubes.
5. Layer the coated blueberries over the cream cheese.
6. Tear 6 more slices of bread into bite size pieces and cover the blueberries.
7. Sprinkle ½ teaspoon cinnamon over top of bread pieces.
8. In large mixing bowl, add and combine;
   1. 1½ cups pasteurized liquid eggs
   2. 1½ cups reduced-fat milk
   3. 2 tablespoons lemon juice
   4. ¾ cup pancake syrup
   5. ½ cup melted butter
9.      Pour egg mixture evenly over bread.
10. Press the bread down with a spatula to allow bread to soak up the
         egg mixture.
11. Bake at 350 degrees for 40-50 minutes or until done.
12. While the dish bakes, add and combine in a small sauce pan:
    1. ¾ cup sugar
    2. 1½ tablespoons cornstarch
    3. ¾ cup water
    4. 2 teaspoons melted butter
    5. ¾ cup of blueberries
13. Bring mixture to a boil over medium heat while stirring.  Reduce heat
         to low and simmer for 4-6 minutes or until mixture is thick and
         blueberries have burst open.
14. Pour the mixture over the finished dish once you pull it out of the
        oven.  Serve hot!

Can be made ahead of time if well wrapped and frozen. Keep in freezer for up to 3 months, then thaw and bake as directed.