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Blueberry FrenchToast Breakfast Casserol

List of Ingredients




12-14 slices French bread (crusts removed)
2 8 oz package cream cheese
1 cup frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup (or honey)
1 cup sugar
2 T. cornstarch
1 cup frozen blueberries
1 cup water
1 T. butter or margarine


Recipe



Cut bread into 1 inch cubes and place half in a greased 13” x 9” baking dish. Cut cream cheese into 1 inch cubes and place over bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 25-35 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar & cornstarch. Add water and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in 1 cup frozen blueberries and reduce heat. Simmer 8 – 10 minutes or until berries burst. Stir in butter until melted. Serve this sauce over the baked French toast.