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.