Ingredients
12 slices day-old white bread, crusts removed2 packages (8 ounces each) cream cheese1 cup fresh or frozen blueberries12 large eggs, lightly beaten2 cups 2% milk1/3 cup maple syrup or honeySAUCE:1 cup sugar1 cup water2 tablespoons cornstarch1 cup fresh or frozen blueberries1 tablespoon butter
Preparation
Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.
Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
