SAUCE
From: oyler@magicnet.net (oyler)
Date: Tue, 25 Jun 1996 16:59:46 -0400
For the cook who requested low-fat breakfast items, here is on that is
truly excellent. I adapted it from a recent recipe printed in Taste of Home
magazine. I have included both the original and the lower-fat version.
Cut bread into 1 inch cubes...place have in a greased 13x9x2 in baking
dish. Cut cream cheese into 1 inch cubes; place over bread.Top with
blueberries and remaining bread. In large bowl mix eggs, milk and honey.
Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from
refrigerator 30 minutes before baking. Cover and bade at 350 for 30
minutes. Uncover; bake 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
bluberries, reduce heat. Simmer for 10 minutes or until berries have burst.
serve over french toast. 8 servings
(I find this recipe is better if you let the french toast cool for about 30
minutes before serving with the hot blueberry sauce)
Digest eat-lf.v096.n080
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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