In a medium bowl whisk together
Large Eggs (6)
2% Reduced Fat Milk (1 cup)
Maple Syrup (1/4 cup)
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1 pinch)
Butter (to taste)
on an 8x8 pan.
Spread half the
White Bread (6 cups)
evenly in pan and dot with half of the
Cream Cheese (3/4 cup)
. Sprinkle with half of the
Fresh Blueberries (1/2 cup)
. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
Meanwhile prepare the blueberry balsamic sauce. In a medium sauce pan combine
Frozen Blueberries (2 cups)
Granulated Sugar (1/2 cup)
Water (1/4 cup)
Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes.
Corn Starch (1 Tbsp)
Water (2 Tbsp)
. Stir into blueberries and heat to a full simmer.
Remove from heat and stir in
Pure Vanilla Extract (1 tsp)
Blueberry Balsamic Vinegar (2 Tbsp)
Preheat oven to 375 degrees F (190 degrees C).
Bake the bread mixture uncovered for 40-45 minutes until golden and set in the centre.
Remove from oven and serve with balsamic blueberry sauce.