Overnight Blueberry French Toast
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 Tablespoon butter
2 cup fresh blueberries, divided
12 slices day old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 or 4 minutes. Mix in the remaining 1 cup of blueberries. Reduce heat, and simmer 10 minutes, until blueberries burst. Stir in the butter. Remove ½ cup syrup from blueberries and set aside.
Lightly grease a 9-x13-inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix eggs, milk, vanilla and reserved ½ cup blueberry syrup. Pour over the bread cubes. Cover and refrigerate overnight.
Remove the mixture from the refrigerator about 30 minutes before baking time. Preheat oven to 350 F. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
Pour blueberries in syrup over the baked French toast. Serve warm. Note: Debbie says because this recipe makes 10 servings, she often halves the recipe or freezes leftover portions.