blueberry cream cheese french toast breakfast casserole

ingredients:

• for the casserole:
• bread – 16 slices, dry, stale – crustless and cubed
• cream cheese – 2 8 oz packages
• blueberries – 1 cup
• eggs – 12 large
• milk – 2 cups
• maple syrup – 1/3 cup
• for the sauce:
• sugar – 1 cup
• cornstarch – 2 tbsp
• water – 2 cups, separated
• blueberries – 1 cup
• butter – 1 tbsp

how to:

to make the casserole:

• Spray a 9″ x 13″ baking dish.

• Layer with half of the bread cubes, then dollop on the cream cheese and blueberries, then the remaining bread.

• In a large bowl, mix together the eggs, milk, and syrup then pour this over the bread mixture.  Use the back of a wooden spoon to press down so it is all covered.

• Cover with plastic wrap and refrigerate overnight.

• Take out of the fridge 30 minutes before baking, and heat the oven to 350 F.

• Cover with foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes, or until set.

• Serve warm, with blueberry sauce.

to make the sauce:

• In a small saucepan, mix together the sugar, cornstarch and 1 cup of the water.  Bring to a boil over medium high heat and boil for 3 minutes.  Add the second cup of water and the blueberries, then simmer for about 10 minutes.  Stir in the butter and serve.