Blueberry French Toast

(Courtesy of Taste of Home)

Ingredients:
12 slices day-old white bread, crusts removed
2 pkgs. (8 oz. each) cream cheese
1 c. fresh or frozen blueberries
12 large eggs, lightly beaten
2 c. 2% milk
1/3 c. maple syrup or honey
SAUCE:
1 c. sugar
1 c. water
2 Tbsp. cornstarch
1 c. fresh or frozen blueberries
1 Tbsp. butter

Directions:
Cut bread into 1 inch cubes; place half in a greased 9x13 baking dish.  Cut cream cheese into 1 inch cubes; place over bread.  Top with blueberries and remaining bread cubes.

Whisk the eggs, milk and syrup in a large bowl.  Pour over bread mixture.  Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 25-30 minutes longer or until a knife inserted n the center comes out clean.

Combine the sugar, water and cornstarch until smooth in a small saucepan.  Bring to a boil over medium heat; cook and stir until thickened, 3 minutes.  Stir in blueberries; bring to a boil.  Reduce heat and simmer until berries burst, 8-10 minutes.  Remove from heat; stir in butter.  Serve with French toast.

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