04/03/2019 Overnight Blueberry French Toast

Overnight Blueberry French Toast

12 slices day-old bread, cut into 1” cubes
2 8 oz. packages cream cheese, cut into 1” cubes
1 cup fresh or frozen blueberries
12 eggs, beaten
2 cups whole milk
1 tsp. vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 Tbsp. cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 Tbsp. butter

Lightly grease 1 9 x 13 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 mixing bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to soak them and make them French toast-like. Cover tightly and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees. Cover and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm.
In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes until the blueberries begin to burst. Stir in the butter and pour over the baked French toast.