Blueberry-Stuffed French Toast Bake

Servings: 1 servings



trim crusts from bread slices a and cut into 1 inch pieces. Place half of bread slices in buttered 13 x 9 inch baking dish. Layer cream cheese and 1 cup blueberries over bread and top with remaining bread pieces. Combine eggs, milk and syrup. Pour over bread mixture. Cover and chill for 8 hours. Bake uncovered at 350° for 30 minutes. Uncover and bake an additional 35 minutes until puffed and golden. Meanwhile, combine sugar and cornstarch in a pan, while gradually adding water. Cook over medium high heat, stirring constantly for 5 minutes until thickened. Stir in remaining 1 cup blueberries and bring to a boil. Reduce heat and simmer, uncovered for 10 minutes stirring occasionally. Add butter and stir until melted. Cut french toast into squares and serve with blueberry sauce.