Blueberries and Cream French Toast

First – no photo yet of the french toast dish!! We dove into this too quickly – but I promise a photo the next time I make this, and it was such a hit that I am sure it will happen again.

I wasn't fast enough to get a photo of the french toast, but I think you can tell how delicious the blueberry orange sauce is - Stella's spoon wasn't fast enough for her so she had to tip it up!!

I wasn’t fast enough to get a photo of the french toast, but I think you can tell how delicious the blueberry orange sauce is – Stella’s spoon wasn’t fast enough for her so she had to tip it up!!

8 ounces cream cheese, softened
1/2 cup white sugar
1 tsp vanilla
1/4 cup butter, softened
zest of 1 orange
4 eggs
1 1/2 cups whole milk
1 loaf french bread – cut into 1″ slices
1-2 cups blueberries

In a large bowl combine cream cheese, sugar, vanilla, butter and orange rind. Add eggs, one at a time until well blended – slowly stir in milk.

Place bread slices in a greased 9 x 13 baking dish, overlapping the bread slightly. Let stand 15-20 minutes, or cover and put in the fridge overnight.

Before baking, uncover and sprinkle with blueberries. Bake at 325 for 45-60 minutes until golden brown. Sprinkle with a dusting of icing sugar, and serve with warm blueberry orange sauce.

BLUEBERRY ORANGE SAUCE

1/2 cup sugar
1 tbsp cornstarch
1 cup water

In medium sauce pan, stir the sugar, cornstarch and water – heat until gently boiling and add:
1 cup blueberries
1 orange – minced fine, and the zest
Cook until the juices are clear and the sauce has thickened.

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