Recipe - Stuffed French Toast With Blueberry Sauce

16 sl Bread
8 ounce Reducedfat cream cheese,
softened
10 Eggs
1/3 cup Maple syrup
2 cup Milk

FOR SAUCE
1 Orange
2 cup Blueberries
1 cup Sugar
1 ds Nutmeg

Grease a 9 x 13 baking pan. Remove and discard crust from the bread; cut
remaining bread into One half inch cubes. Cut cheese into One half inch cubes. Layer
half of bread in pan. Next add cheese, then the remainder of the bread.
Beat eggs and mix with syrup and milk. Pour egg mixture over bread and
cheese. Cover and refrigerate overnight. Bake at 375 covered for 15
minutes. Remove cover and bake an additional 30 minutes. Cut into squares
and serve with blueberry sauce. Sauce: grate peel from orange and squeeze
juice; place in a medium saucepan. Mix blueberries, sugar, and nutmeg
together and add to saucepan. Bring to a boil, then cook on low heat for 5
minutes. Sauce can be made ahead of time, then served warm or cold.
Posted to EATL Digest 28 Dec 96

Recipe by: Have Breakfast with Us...Again

From: Betsy Burtis ebburtis@IX.NETCOM.COM

Date: Sun, 29 Dec 1996 09:44:31 0500