Monday: Breakfast, Lunch, Dinner

Were off to the best day that we can create; May Gods love be with you today an all days forward!

Creamy Strawberry Crepes

6 reviews Test Kitchen Approved

Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut

Ingredients

• 4 large eggs

• 1 cup 2% milk

• 1 cup water

• 2 tablespoons butter, melted

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• filling:

• 1 package (8 ounces) cream cheese, softened

• 1-1/4 cups confectioners' sugar

• 1 tablespoon lemon juice

• 1 teaspoon grated lemon zest

• 1/2 teaspoon vanilla extract

• 4 cups fresh strawberries, sliced, divided

• 1 cup heavy whipping cream, whipped

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Directions

1. In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.

Crustless Spinach Quiche

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

Ingredients

• 1 cup chopped onion

• 1 cup sliced fresh mushrooms

• 1 tablespoon vegetable oil

• 1 package (10 ounces) frozen chopped spinach, thawed and well drained

• 2/3 cup finely chopped fully cooked ham

• 5 large eggs

• 3 cups shredded Muenster or Monterey Jack cheese

• 1/8 teaspoon pepper

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Directions

1. In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

CRUSTLESS QUICHE RECIPE TIPS Is a frittata the same as a crustless quiche? The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes typically call for eggs and very little additional dairy, while quiche recipes (whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.Why is my crustless quiche watery? Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.How do you keep a crustless quiche from sticking? Generously grease the pie plate you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!Can you freeze a crustless quiche? Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through. Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.

I love this recipe! It's perfect for fuss-free holiday breakfasts or company, it’s utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine

Mixed Berry French Toast Bake

17 reviews Test Kitchen Approved

Total Time Prep: 20 min. + chilling Bake: 45 min. Makes 8 servings

Ingredients

• 6 large eggs

• 1-3/4 cups fat-free milk

• 1 teaspoon sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 loaf (1 pound) French bread, cubed

• 1 package (12 ounces) frozen unsweetened mixed berries

• 2 tablespoons cold butter

• 1/3 cup packed brown sugar

• Optional: Confectioners' sugar and maple syrup

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Directions

1. Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.

2. Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.

3. In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Nutrition Facts 1 serving: 310 calories, 8g fat (3g saturated fat), 148mg cholesterol, 517mg sodium, 46g carbohydrate (17g sugars, 3g fiber), 13g protein.

Biscuits and Sausage Gravy

This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas

Biscuits and Sausage Gravy

74 reviews Contest Winner Test Kitchen Approved

Total Time Prep/Total Time: 15 min. Makes 2 servings

Ingredients

• 1/4 pound bulk pork sausage

• 2 tablespoons butter

• 2 to 3 tablespoons all-purpose flour

• 1-1/4 to 1-1/3 cups whole milk

• Warm biscuits

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1. In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.

BISCUITS AND SAUSAGE GRAVY TIPS What can I add to sausage gravy? To add more flavor to your gravy, consider stirring in some fresh herbs like chopped thyme or parsley (learn how to grow fresh herbs!).How can I thicken gravy without flour? Cornstarch and arrowroot are gluten-free thickening agents you can try. They’ll also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. To use, mix the agent with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the agent is well incorporated and the sauce starts to thicken.Can I reheat sausage gravy? Yes, you can reheat sausage gravy. The trick to reheating gravy is to start it at a low temperature, and then whisk vigorously once it comes to a boil to mix the ingredients back together.Can I make this recipe without milk?

You can make this breakfast recipe without milk. Try substituting the whole milk with heavy cream or skim milk. Do keep in mind that using a milk alternative may thin out your gravy.

Nutrition Facts 3/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein.

German Pancake

53 reviews Test Kitchen Approved

Total Time Prep/Total Time: 30 min. Makes 8 servings (2 cups syrup)

Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. —Renae Moncur, Burley, Idaho

Ingredients

• 6 large eggs

• 1 cup whole milk

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 2 tablespoons butter, melted

• buttermilk syrup:

• 1/2 cup butter, cubed

• 1-1/2 cups sugar

• 3/4 cup buttermilk

• 2 tablespoons corn syrup

• 1 teaspoon baking soda

• 2 teaspoons vanilla extract

• Confectioners' sugar

• Fresh blueberries, optional

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Directions

1. Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth.

2. Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes.

3. Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla.

4. Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.

HEALTH TIP:The pancake itself is just 150 calories and 7g fat. For a nutritious spin, fill it with sautéed fresh fruit and a dusting of confectioners’ sugar, or go savory with some leftover cubed turkey, gravy and herbs.

Nutrition Facts 1 piece pancake with 1/4 cup syrup: 428 calories, 19g fat (11g saturated fat), 203mg cholesterol, 543mg sodium, 56g carbohydrate (42g sugars, 0 fiber), 8g protein.

Lunch:

Baked Cheddar Eggs & Potatoes

31 reviews Test Kitchen Approved

Total Time Prep/Total Time: 30 min. Makes 4 servings

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona

Ingredients

• 3 tablespoons butter

• 1-1/2 pounds red potatoes, chopped

• 1/4 cup minced fresh parsley

• 2 garlic cloves, minced

• 8 large eggs

• 1/2 cup shredded extra-sharp cheddar cheese

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1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well.

2. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Nutrition Facts 1 serving: 395 calories, 23g fat (12g saturated fat), 461mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 19g protein.

TASTE OF HOME

Breakfast Sausage Bread

7 reviews Test Kitchen Approved

Total Time Prep: 25 min. + rising Bake: 25 min. Makes 2 loaves (16 slices each)

Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. -Shirley Caldwell, Northwood, Ohio

Ingredients

• 2 loaves (1 pound each) frozen white bread dough, thawed

• 1/2 pound mild pork sausage

• 1/2 pound bulk spicy pork sausage

• 1-1/2 cups diced fresh mushrooms

• 1/2 cup chopped onion

• 3 large eggs, divided use

• 2-1/2 cups shredded mozzarella cheese

• 1 teaspoon dried basil

• 1 teaspoon dried parsley flakes

• 1 teaspoon dried rosemary, crushed

• 1 teaspoon garlic powder

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Directions

1. Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool.

2. Stir in two eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet.

3. In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm. Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven until heated through, 10-15 minutes. Carefully remove foil; return to oven a few minutes longer until crust is crisp.

Nutrition Facts 1 slice: 102 calories, 6g fat (2g saturated fat), 32mg cholesterol, 176mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 5g protein.

Cinnamon Monkey Bread

26 reviews Test Kitchen Approved

Total Time Prep: 20 min. Bake: 35 min. Makes 16 servings

Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. —Lisa Combs, Greenville, Ohio

Ingredients

• 4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

• 1/2 cup sugar

• 2 teaspoons ground cinnamon

• 1/2 cup butter, melted

• 1/2 cup packed brown sugar

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Directions

1. Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. Combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange balls evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar.

2. Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting cake onto a serving platter.

Nutrition Facts 1 slice: 133 calories, 6g fat (4g saturated fat), 15mg cholesterol, 174mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.

Dinner

Apple Butter Biscuit Breakfast Bake

My grandmother created this recipe to use up the leftovers from Christmas Eve dinner. By combining leftover ham and biscuits with milk, eggs and her homemade apple butter, she served us all a warm, delicious breakfast and still was able to spend with her grandchildren. —Marty Leverette, Columbia, South Carolina

Apple Butter Biscuit Breakfast Bake

4 reviews Contest Winner Test Kitchen Approved

Total Time Prep: 30 min. + chilling Bake: 50 min. + standing Makes 12 servings

My grandmother created this recipe to use up the leftovers from Christmas Eve dinner. By combining leftover ham and biscuits with milk, eggs and her homemade apple butter, she served us all a warm, delicious breakfast and still was able to spend with her grandchildren. —Marty Leverette, Columbia, South Carolina

Ingredients

• 10 leftover biscuits (3-inch diameter)

• 3/4 cup apple butter

• 2 cups shredded sharp cheddar cheese

• 1-1/2 cups cubed fully cooked ham

• 1/4 cup minced fresh parsley

• 6 large eggs

• 2-1/2 cups 2% milk

• 1/4 cup Mushrooms

• 2 Tablespoons Melted Butter

• Buy IngredientsPowered by Chicory Directions
  

1. Cut biscuits crosswise in half. Spread apple butter over cut sides of biscuits. Replace tops. Cut each biscuit into quarters; arrange in a single layer in a greased 13x9-in. baking dish. Top with cheese, ham and parsley.

2. In a large bowl, whisk eggs, milk, salt, pepper and mustard. Pour over biscuits. Cover and refrigerate overnight.

3. Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, until puffed and edges are golden brown, 50-60 minutes. Let stand 10 minutes before cutting.

Nutrition Facts 1 piece: 331 calories, 15g fat (7g saturated fat), 126mg cholesterol, 976mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 16g protein.

TASTE OF HOME

Overnight Baked Eggs Bruschetta

I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help make that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, Oregon

Overnight Baked Eggs Bruschetta

1 review Test Kitchen Approved

Total Time Prep: 45 min. + chilling Bake: 10 min. Makes 9 servings

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust

• 1 tablespoon cornmeal

• 3 tablespoons olive oil, divided

• 1-1/2 cups shredded part-skim mozzarella cheese, divided

• 3/4 pound sliced baby portobello mushrooms

• 3/4 teaspoon garlic powder

• 3/4 teaspoon dried rosemary, crushed

• 2 cups pizza sauce

• 1 tablespoon white vinegar

• 9 large eggs

• 2 ounces fresh goat cheese, crumbled

• 1/2 cup French-fried onions

• Fresh basil leaves

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Directions

1. Preheat oven to 400°. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes.

2. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust.

3. In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break 1 cold egg at a time into a small bowl; holding bowl close to surface of water, slip eggs into water.

4. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight.

5. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.

Nutrition Facts 1 piece: 345 calories, 17g fat (5g saturated fat), 227mg cholesterol, 798mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 17g protein.

Fosters Baked French Toast

Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts

Bananas Foster Baked French Toast

25 reviews Test Kitchen Approved

Total Time Prep: 20 min. + chilling Bake: 35 min. Makes 6 servings

Ingredients

• 1/2 cup butter, cubed

• 2/3 cup packed brown sugar

• 1/2 cup heavy whipping cream

• 1/2 teaspoon ground cinnamon

• 1/4 cup chopped pecans, optional

• 3 large bananas, sliced

• 12 slices egg bread or challah (about 3/4 pound)

• 1-1/2 cups 2% milk

• 3 large eggs

• 1 tablespoon sugar

• 1 teaspoon vanilla extract

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1. Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.

2. Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.

3. Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.

4. Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.

Nutrition Facts 1 piece: 658 calories, 31g fat (17g saturated fat), 218mg cholesterol, 584mg sodium, 84g carbohydrate (39g sugars, 4g fiber), 14g protein.

TASTE OF HOME

Overnight Cherry-Almond Oatmeal

26 reviews Test Kitchen Approved

Total Time Prep: 10 min. Cook: 7 hours Makes 6 servings

Would you like breakfast ready for you when the sun comes up? If so, try my hot cereal. It's so simple—just place the ingredients in the slow cooker and turn it on before you go to bed. In the morning, enjoy a healthy, warm and satisfying dish. —Geraldine Saucier, Albuquerque, New Mexico

Ingredients

• 4 cups vanilla almond milk

• 1 cup steel-cut oats

• 1 cup dried cherries

• 1/3 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• Additional almond milk, optional

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1. In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cook, covered, on low until oats are tender, 7-8 hours.

2. Stir before serving. If desired, serve with additional milk.

HEALTH TIP:Nutritionally, steel cut oats are about the same as rolled oats, so take your pick. Skip instant oatmeal mixes, which have a lot of added sugar.Editor's Note Steel-cut oats are also known as Scotch oats or Irish oatmeal. Nutrition Facts 3/4 cup: 276 calories, 4g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 57g carbohydrate (35g sugars, 4g fiber), 5g protein.

Mushroom Sausage Strata

10 reviews Test Kitchen Approved

Total Time Prep: 20 min. + chilling Bake: 35 min. + standing Makes 10 servings

This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! —Julie Sterchi, Jackson, Missouri

Ingredients

• 1 pound bulk pork sausage

• 10 slices whole wheat bread, cubed

• 1 can (4 ounces) mushroom stems and pieces, drained

• 1/2 cup shredded cheddar cheese

• 1/2 cup shredded Swiss cheese

• 6 large eggs

• 1 cup 2% milk

• 1 cup vanilla half-and-half cream

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Directions

1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses.

2. In a large bowl, whisk the remaining ingredients; pour over the cheese. Cover and refrigerate overnight.

3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean.

4. Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts 1 each: 296 calories, 19g fat (8g saturated fat), 170mg cholesterol, 491mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 14g protein.

Blueberry French Toast

A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

Blueberry French Toast

81 reviews Contest Winner Test Kitchen Approved

Total Time Prep: 30 min. + chilling Bake: 55 min. Makes 8 servings (1-3/4 cups sauce)

A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

Ingredients

• 12 slices day-old white bread, crusts removed

• 2 packages (8 ounces each) cream cheese

• 1 cup fresh or frozen blueberries

• 12 large eggs, lightly beaten

• 2 cups 2% milk

• 1/3 cup maple syrup or honey

• sauce:

• 1 cup sugar

• 1 cup water

• 2 tablespoons cornstarch

• 1 cup fresh or frozen blueberries

• 1 tablespoon butter

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Directions

1. Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.

2. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.

3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.

4. Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Nutrition Facts 1 serving: 621 calories, 31g fat (15g saturated fat), 350mg cholesterol, 569mg sodium, 68g carbohydrate (44g sugars, 2g fiber), 19g protein.