Blueberry French Toast Casserole – Cheryl Mitchell
1 pound fresh Italian loaf bread cut into 1-inch cubes
1 (8-ounce) package cream cheese, diced
1 cup of frozen blueberries
1 ½ cups milk
½ cup maple syrup
1 cup granulated white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
½ cup powdered sugar
Place half of the bread cubes in a glass pan sprayed with nonstick cooking spray. Sprinkle cubed cream cheese on top of the bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat eggs, milk and maple syrup. Pour this egg mixture into casserole. Cover pan and refrigerate overnight. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 F. Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover the pan and bake for an additional 30 minutes, until the top is golden brown and the eggs have set.
In a saucepan, combine sugar and cornstarch; add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer for 8-10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of French toast. Sprinkle with powdered sugar if desired.