Becky's Blueberry French Toast

By Lalabee

Ingredients

• SAUCE:
• 12 slices day old white bread, crust removed
• 2 8 ounce packages cream cheese
• 1 cup blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup Maple syrup or honey
• 1/2 cup sugar
• 1 Tablespoon cornstarch
• 1/2 cup water
• 1-2 cups blueberries
• 1 Tablespoon butter

Preparation

Step 1

1. Cut bread into 1 inch cubes. Place 1/2 in a greased 9X13 pan. Cut cream cheese into 1 inch cubes, put over bread, top with blueberries. Top with remaining bread. In a large bowl, beat eggs. Add milk and syrup and mix in. Pour over bread mixture. Put in refrigerator for at least 8 hours or overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Remove foil and bake 25-30 minutes uncovered until golden brown. To make sauce, Mix sugar and cornstarch, add water and bring to a boil over medium heat. Boil for 3 minutes stirring constantly. Stir in blueberries, reduce heat and simmer 8-10 minutes or until berries burst. Stir in butter until melted. Serve over warm French toast.