Skip to content

Tuesday’s Taste Tempters 8.10.10

Tuesday’s Taste Tempters 8.10.10

Posted: Tuesday, August 10, 2010 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Today’s recipe comes from the cookbook “Cider Beans, Wild Greens and Dandelion Jelly: Recipes from Southern Appalachia” by Joan Aller (Andrews McMeel Publishing, hardcover, $27.99, ISBN: 978-0-7407-7958-9). It may be purchased online at www.andrewsmcmeel.com and online bookstores.

Oven-baked Blueberry French Toast

2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 large eggs
1 1/2 cups milk
10 slices French bread, 3/4-inch thick (preferably homemade or fresh store-bought)
2 cups fresh blueberries
Maple syrup, for serving
Confectioners’ sugar, for serving

Preheat the oven to 350 degrees and lightly grease a 9-inch by 13-inch baking dish. Beat the cream cheese, granulated sugar, vanilla and cinnamon in a large bowl with a stand mixer on medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Add the milk and mix well.
Arrange the bread in the prepared baking dish and spread the blueberries on top of the bread. Pour the cream cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan and place it in the refrigerator overnight). Bake for 40 to 45 minutes, until golden brown. Serve with maple syrup and confectioners’ sugar.
Published in The Messenger 8.10.10

, ,

Leave a Comment