Blueberry Cream Cheese French Toast Casserole

By KatKD

Ingredients

• Blueberry Sauce:
• 6 slices white bread, crust removed and cut into cubes
• 1 package cream cheese, cut into 1 in. cubes
• 1/2 cup blueberries
• 6 eggs
• 1 cup milk
• 1/6 cup maple syrup (or honey)
• ¼ t cinnamon
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter

Details

Servings 3

Preparation

Step 1

Place bread cubes in a greased 13 X 9 inch casserole dish. Place cream cheese cubes evenly over the bread. Sprinkle blueberries over the top. In a mixing bowl, combine the eggs, milk, cinnamon, and syrup. Pour over the casserole. Refrigerate overnight. Set out of refrigerator while the oven pre-heats to 350 degrees. Bake covered for 30 minutes. Uncover and bake an additional 25-30 minutes, or until golden brown and the center is set. Top with blueberry sauce.


Blueberry Sauce:
In a saucepan, stir together the sugar and cornstarch. Add in water, stirring until smooth. Heat to boiling, stirring for 2-3 minutes. Add in the blueberries, return to a boil and then reduce to a simmer, stirring occasionally for 8-10 minutes or until the blueberries begin to burst. Remove from heat. Stir in 1 tablespoon of butter until melted.


My note: or use blueberry pie filling, somewhat drained. And, 1/6 cup = 2 ½ T. Use 1 ½ T agave nectar + 1 T maple syrup.