Verry Berry French Toast

The main portion of this recipe was found in the June/July 1996 issue of Taste of Home. I had made it three different ways before everyone in the family was happy with it. I have posted the recipe the way we like it, except i always double the syrup recipe (which can be made ahead, refrigerated and reheated). The original recipe called only for blueberries and a choice of using either honey OR maple syrup in the french toast. The French toast recipe goes together in about 20 minutes and then refrigerates for 8 hours or overnight. It makes for an easy morning when put together the night before.

• Ready In: 10 hrs
• Serves: 8-10

Ingredients

• 12  slices  day-old white bread, crusts removed
• 2 (8 ounce) packages cream cheese
• 1⁄2 cup fresh blueberries or 1⁄2 cup frozen blueberries
• 1⁄2 cup fresh raspberries or 1⁄2 cup frozen raspberries
• 12  eggs
• 2  cups milk
• 1⁄3 cup honey

• Syrup

• 1  cup sugar
• 2  tablespoons cornstarch
• 1  cup water
• 1⁄2 cup fresh blueberries or 1⁄2 cup frozen blueberries
• 1⁄2 cup fresh raspberries or 1⁄2 cup frozen raspberries
• 1  tablespoon butter or 1  tablespoon margarine

Directions

1. Cut bread into 1-inch cubes; place half in a greased 13x9x2" baking dish.
2. Cut cream cheese into 1-inch cubes; scatter over bread.
3. Top with berries and remaining bread.
4. In a large bowl, beat eggs.
5. Add milk and honey; mix well.
6. Pour over bread mixture.
7. Cover and chill 8 hours or overnight.
8. Remove from refrigerator 30 minutes before baking.
9. Bake, covered, at 350 degrees for 30 minutes.
10. Uncover and bake 25-30 minutes longer or until golden and center is set.
11. For syrup: In saucepan, combine sugar and cornstarch; add water.
12. Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
13. Stir in berries; reduce heat.
14. Simmer for 8-10 minutes or until blueberries have burst.
15. Stir in butter until melted.
16. Serve over french toast.