Blueberry Cream Cheese French Toast Casserole

Joyce

subheading: French Toast Casserole:

12 slices day-old bread, cut into 1-inch cubes

2 (8 ounce) packages cream cheese, softened

1 cup powder sugar

2 TBS milk

1 Tbs vanilla

1 cup fresh blueberries

12 large eggs, beaten

2 cups milk

1 teaspoon vanilla extract

⅓ cup maple syrup

subheading: Blueberry Sauce:

1 cup white sugar

1 cup water

2 tablespoons cornstarch

1 cup fresh blueberries

1 tablespoon butter

Directions

Cream together cream cheese, powder sugar, milk and vanilla.

Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange ½ of the bread cubes in the dish and top with cream cheese mixture.Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.

Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.

Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.

Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.

Serve portions of casserole on plates and pour warm syrup over top.

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