Blueberry French Toast Casserole

6 slices bread -- 1 inch cubes
8 ounces cream cheese -- 1/2" cubes
1/2 cup blueberries -- fresh or frozen
6 eggs -- beaten
1 cup Milk
1/2 teaspoon Vanilla
1/4 cup Maple Syrup
1/2 cup Sugar
1 tablespoon Cornstarch
1/2 cup Water
1/2 cup blueberries -- fresh or frozen
1/2 tablespoon butter

Spray treat or grease a baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. Sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes. In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions. Freezing and Cooking Directions: Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze. To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.

For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil, stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.

Jennifer Williams