Makes 8 servings
1/2 stick unsalted butter
1/4 cup packed brown sugar
2 teaspoons cinnamon
1 pint of fresh blueberries, rinsed
Small container (about 1/2 pint) of marscapone (or substitute with softened cream cheese)
1 loaf stale Challah bread sliced into 2" cubes
6 Eggs beaten with
1 1/2 cups of half and half or whole milk
1 tsp vanilla extract
Real maple syrup
Powdered Sugar (optional)
Melt butter with brown sugar and cinnamon in heavy skillet. Once a syrup is formed add blueberries. Allow to simmer until blueberries are soft and juicy. Lightly mash with a potato masher if preferred less with chunks. Remove from heat, transfer to large mixing bowl and chill for one hour.
Preheat oven to 325 degrees. Grease 9x13x2 baking dish. Beat eggs and half and half and add vanilla. Place cubed Challah in dish and pour egg mixture over top. Mix so the bread absorbs all moisture. Stir in marscapone to the chilled blueberry sauce. Dollop blueberry cheese mix to French toast and lightly fold in. Bake uncovered for 30 minutes. Garnish with sifted confectioner's sugar and serve with maple syrup.
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