Blueberry French Toast

By FASCN8G

Ingredients

• Syrup:
• 12 slices sourdough bread, cut into 1 inch cubes
• 2 8oz packages of cream cheese, cut into 1 inch cubes
• 1 cup fresh blueberries, rinsed and drained
• 12 large eggs
• 1/3 cup maple syrup
• 2 cups vanilla soymilk
• 1 cup sugar
• 1 cup water
• 1 T unsalted butter
• 2 T cornstarch
• 1 cup fresh blueberries, washed and rinsed

Preparation

Step 1

Grease a 9x13 pan, place half of the bread cubes evenly in pan, scatter cream cheese cubes over the bread and sprinkle with blueberries. Arrange remaining bread cubes over the blueberries.
In a large bowl combine eggs, syrup and milk. Whisk to blend and pour evenly over the bread/cream cheese mixture. Cover with foil and chill overnight.
Bake at 350 covered for 30 minutes. Remove foil and bake 30 more minutes or until puffed and golden brown. (the eggs will set up completely after you remove it from the oven)

Syrup:
In small saucepan combine sugar, water and cornstarch. Cook over med-high heat for 5 minutes stirring occasionally or until thickened. Stir in blueberries and simmer, stirring occasionally for 10 minutes or until most of the blueberries burst. Add butter and stir until melted.