One of my favorite things about this time of year is the availability and low-cost of blueberries. We’re huge fans of blueberries in our house. Whenever I’m at the store, I’ll pick up a carton—they disappear fast.
Not only do the kids love them, but they’re absolutely jam-packed with health in every single bite. Not only do they contain Vitamins A,C, and E, but they have beta-carotene and high fiber..and they provide antioxidants to help prevent cancer-causing cell damage.
Best of all, my children have no idea how good blueberries are for them! If they did, maybe they wouldn’t like them as much. :)
You’ll notice that despite the amazing healthiness of cooking with blueberries…the recipe below calls for 12 eggs and 2 packages of cream cheese. :) I think you can minimize this damage by using a lower fat cream cheese. You could also try using an egg substitute and a low-fat milk.
Another note--you'll need to either make this dish the day before or schedule enough time for it to chill in the fridge for 8 hours.
Blueberry-Stuffed French Toast Bake
12 slices bread
2 (8 oz) packages cream cheese (cut into 1 inch cubes)
2 cups fresh blueberries, divided
12 large eggs, lightly beaten
2 cups milk
1/2 cup maple syrup
1 cup sugar
2 T cornstarch
1 cup water
1 T butter
Cut the crusts from the bread and slice into 1-inch pieces. Place half the pieces in a greased 13 x 9 x 2 inch baking dish. Scatter the cream cheese over the bread, followed by 1 cup of the blueberries. Top with the remaining bread pieces. Mix eggs, milk, and syrup and pour over the bread mixture. Cover and chill for 8 hours. Bake, covered at 350 degrees for 30 minutes, then uncovered for 35 more minutes, or until the French toast is golden.
Sauce: Combine sugar and the cornstarch in a pan and gradually add water. Cook over medium-high heat, stirring constantly for five minutes or until the mixture is thickened. Stir in the other cup of blueberries and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes. Stir occasionally. Add butter and stir until melted. Serve with the blueberry sauce.
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
And now I want to encourage you to enter the June contest here at Mystery Lovers’ Kitchen! My friend, the talented Avery Aames, has an exciting contest for us. We’re celebrating the upcoming release of The Long Quiche Goodbye and here’s how you can enter:
Avery's "You Be The Sleuth" Contest!
Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.
One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.
Here is the link to Avery’s website to help get you started.