12 slice day-old white bread --
1 crusts removed
2 package 8 oz each- cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cup milk
1/3 cup maple syrup or honey
1 sauce:
1 cup sugar
2 tbsp cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tbsp butter or margarine
Directions
Cut bread into 1-in. cubes; place half in a greased 13x9x2 inch baking
dish. Cut cream cheese into 1-inch cubes; place over bread. Top with
blueberries and remaining bread. In a large bowl, beat eggs. Add milk
and syrup; mix well. Pour over bread mixture. Cover and chill 8
hours or overnight. Remove from refrigerator 30 minutes before
baking. Cover and bake at 350 for 30 minutes. Uncover, bake 25-30
minutes more or until golden brown and the center is set. In a
saucepan, combine sugar and cornstarch; add water. Bring to a boil
over medium heat; boil for 3 minutes, stirring constantly. Stir in
blueberries; reduce heat. Simmer for 8-10 minutes or until berries
have burst. Stir in butter until melted. Serve over French toast.
Recipe By : Taste Of Home June/July '96
Servings: 6 servings
Blueberry French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French; Fruit
The History of Recipes
Food historians have found proof that recipes existed way back into ancient history, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in Roman times 25BC a man called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius also describes how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like bay, fennel and dill. During the succeeding few hundred years, the rich families of Europe competed with each other to serve up the most extravagent banquests, and because of this cooks and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording recipes to help cooks of their time. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Blueberry French Toast recipe.
