Tuesday, April 2, 2013

Blueberry Breakfast

1/2 loaf Italian bread, cut into small bites, or brioche (for a richer taste)
1 - 8 oz. pack cream cheese
1 c. blueberries
6 eggs
1 c. milk
1 t. vanilla
1/3 c. maple syrup

Spray casserole dish to prevent sticking and place 2/3 of bread bites inside. Add cream cheese, cut into cubes. Add blueberries and rest of bread.

Mix eggs, milk, vanilla, and syrup; pour over bread and place in fridge overnight.

Next day, bake for 30 min. at 350˚. Remove cover and bake another 30 min.

1/2 c. sugar/Splenda mix
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter

Put 1st 3 ingredients in saucepan and cook until boils, stirring constantly.  Add blueberries and butter and cook until blueberries color sauce blue.