Overnight Blueberry French Toast
  • 12 slices day-old bread
  • 2 8 ounce packages of cream cheese
  • 1 cup fresh blueberries
  • 12 eggs
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1/3 cup maple syrup
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh blueberries
  • 1 tablespoon butter
  1. Preheat oven to 350 degrees. Grease one 9 x 13" baking dish and set aside. Cut bread into 1 inch cubes. Place half into prepared baking dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and remaining bread cubes.
  2. Beat eggs in large bowl; add milk, vanilla and syrup or honey. Mix well; pour over bread cubes. Cover and refrigerate overnight. Next morning remove from the refrigerator 1/2 hours before baking. Cover and bake for 30 minutes. Remove cover and bake another 25-30 minutes or until center is set and is golden in color. Prepare the sauce in a caucepan by combining the sugar and cornstarch. Add water and bring to a boil over medium heat. Stir constantly and boilk for 3-4 minutes. Stir in blueberries and reduce heat; cook for 10 minutes or until blueberries pop. Stir in the butter and pour over the french toast.