Blueberry Breakfast Casserole

By learen

IC cookbook by Julie Beyer

Ingredients

• 12 slices homemade type white bread
• 16 oz cream cheese cubed
• 1 c fresh blueberries
• 12 large eggs
• 1/3 c maply syrup
• 2 c milk
• Sauce
• 1 c sugar
• 2 T cornstarch
• 1 c water
• 1 c fresh blueberries
• 1 T unsalted butter

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

prepare the night before...
Remove crusts from bread and cube bread into 1 in pieces. layer ingredients in a buttered 9x3 in glass baking dish.
1)half of the bread cubes on the bottom
2)cubed cream cheese
3)blueberries
4)other half of the bread crumbs
In large bowl, whish together eggs, syrup, and milk. Pour over the layers and cover, chill overnight.

In the morning...
Preheat oven to 350. Cover casserole with foil and bake for 30 min or until puffy and golden brown.
For the sauce...
Stir sugar, cornstarch, and water in small saucepan. Cook mix over med heat for 5 min, stirring frequently. Mix will thicken. Stir in blueberries and simmer stirring frequently, about 10 min or until berries have burst. Add butter and stir the sauce until the butter is melted. Serve casserole with sauce.