Ingredients
12 slice day old white bread (remove crust)
1 cup fresh or frozen blueberries
12 eggs (or you can an egg substitute)
2 cup skim milk
1/3 cup maple syrup
1 cup sugar
1 cup water
Method
Sources
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Recipe1M+
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Individual cups for perfectly shaped poached eggs
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cut bread into 1 inch cubes and place half in a baking dish with nonstick cooking spray. cut cream cheese into 1 inch cubes and place over bread. top with blueberries and remaining bread. in a bowl combine eggs, milk, and syrup and mix well. pour over bread mixture. cover and chill 8 hours or overnight. remove from refrigerator 30mins before baking. cover and bake at 350 for 30 minutes. then uncover it and bake for 25-30 minutes or until golden brown. in a saucepan, combine sugar and cornstarch and add water. bring to a boil over medium heat, boil for 3 minutes and stir constantly. stir in blueberries, reduce heat. simmer for about 8-10 minutes or until berries burst. and serve over french toast.