Blueberry French Toast

This is a nice breakfast to serve on any Sunday, holiday or anytime. I’ve served it for breakfast and brunch.

Blueberry French Toast

12 slices day old bread, crusts removed
2 - 8 oz. packages cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey (either way is good)

1 cup sugar
1 cup water
2 Tbsp. cornstarch
1 cup fresh or frozen blueberries
2 Tbsp. butter or margarine

Cut bread into 1-inch cubes and place half in a greased 13x9x2 baking dish.
Cut cream cheese into 1-inch cubes, place over bread. Top with blueberries and remaining bread.

In a large bowl beat eggs. Add milk and syrup and mix well. Pour over bread mixture.

Cover and chill 9 hours or overnight. Remove from refrigerator 30 minutes before baking.

Cover and bake for 30 minutes (uncover and bake an additional 25 to 30 minutes) or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch and add water. Bring to a boil over medium heat.

Boil 3 minutes, stirring constantly. Stir in blueberries, reduce heat.

Simmer for 8 to 10 minutes or until berries burst. Stir in butter until melted. Serve over French toast.

Yield 6-8 servings. Makes 1 3/4 cups sauce.