Blueberry French Toast

This is another fabulous recipe from my sister who is the gourmet cook of the family :). She makes it for Christmas morning. It is very yummy.

Blueberry French Toast Casserole

(hint: one pint of fresh blueberries is 2 cups)

Cook Time: 55 minutes, 350 degrees

Ingredients:

• 12 slices white bread, crusts removed(or 3/4 loaf french bread)
  
• 2 packages (16 ounces total) cream cheese (can use less, I used one and a half pkgs)
  
• 1 cup fresh or frozen blueberries, thawed
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup or other syrup
• 
  
• Sauce:
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh or frozen blueberries
• 1 tablespoon butter

Preparation:

Cut (or tear) bread into 1-in cubes; place half in a greased 13 x 9 x 2-inch baking dish. I used a little more than half for the bottom layer.

Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8