Ingredients: 

6 slices bread, cut into cubes 

125g cream cheese plain, cut into 1 inch cubes

½ cup fresh or frozen blueberries

6 eggs, beaten

1 cup milk

1 teaspoon vanilla essence 

3 tablespoons golden syrup

¼ cup Flaked Almonds

½ cup white sugar

2 tablespoons cornflour 

½ cup water 

½ cup fresh or frozen blueberries (extra) 



Method: 
Preheat the oven to 180 degrees Celsius.
Lightly grease a 20cm square baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1/2 cup blueberries over the cream cheese, and top with remaining bread cubes and the flaked almonds.
In a large bowl, mix the eggs, milk, vanilla essence, and syrup. Pour over the bread cubes and almonds. Cover, and refrigerate overnight.
Remove the bread mixture from the fridge about 30 minutes before baking.
Cover with foil and bake for 30 minutes. Uncover, and continue baking 25 to 30 minutes, until centre is firm and surface is lightly browned.
In a saucepan, mix the sugar, cornflour, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1/2 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Pour over the baked French toast.

Ingredients: 
6 slices bread, cut into cubes 
125g cream cheese plain, cut into 1 inch cubes
½ cup fresh or frozen blueberries
6 eggs, beaten
1 cup milk
1 teaspoon vanilla essence 
3 tablespoons golden syrup
¼ cup Flaked Almonds
½ cup white sugar
2 tablespoons cornflour 
½ cup water 
½ cup fresh or frozen blueberries (extra) 
 
Method: 
<ol>
<li>Preheat the oven to 180 degrees Celsius.</li>
<li>Lightly grease a 20cm square baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1/2 cup blueberries over the cream cheese, and top with remaining bread cubes and the flaked almonds.</li>
<li>In a large bowl, mix the eggs, milk, vanilla essence, and syrup. Pour over the bread cubes and almonds. Cover, and refrigerate overnight.</li>
<li>Remove the bread mixture from the fridge about 30 minutes before baking.</li>
<li>Cover with foil and bake for 30 minutes. Uncover, and continue baking 25 to 30 minutes, until centre is firm and surface is lightly browned.</li>
<li>In a saucepan, mix the sugar, cornflour, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1/2 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Pour over the baked French toast.</li>
</ol>

The Sunday Sizzle, a breakfast show from 6am to 9am, that includes a mix of laughter, discussions on a variety of topics, music and so much more.

The Sunday Sizzle, a breakfast show from 6am to 9am, that includes a mix of laughter, discussions on a variety of topics, music and so much more.

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