Recipe of the Month

April 2005

BLUEBERRY FRENCH TOAST CASSEROLE
 

1 loaf Texas Toast or Egg Bread; cut into 1" cubes
1 package (8 ounces) cream cheese, slightly softened
1 1/2 cups fresh blueberries, lightly tossed with flour
6 tablespoons butter, melted
8 large eggs
1-1/2 cups milk
3/4 cup syrup
Cinnamon

Coat a 13x19 pan with non-stick cooking spray.
Layer 1/2 of the bread cubes in the baking pan.
Cut cream cheese into cubes and scatter over the bread.
Layer blueberries over cream cheese.
Cover blueberries with remaining bread cubes.
Sprinkle generously with cinnamon.
Mix remaining ingredients and pour over bread.
Press bread with a spatula to absorb the mixture.
Cover and refrigerate overnight.
Bake at 350 for 45-50 minutes.

You can cover it while it bakes & then for the last 10 minutes
remove the cover to let it crisp a little while if finishes cooking.

Recipe by Tiffany Slovan
Serves 12

Chef of the Month - Tiffany Slovan

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