12 slices white bread, crusts discarded and cut into 1-inch cubes
2 - 8oz pkg of cream cheese
1 cup blueberries, rinsed and picked over
12 large eggs
1/3 cup maple syrup
2 cups milk
Sauce:
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries, rinsed and picked over
1 Tbsp butter
Arrange half of the bread in a buttered 13 x 9 inch baking dish. Scatter cream cheese over the bread and scatter the blueberries over the cream cheese. Arrange the remaining bread on top of this.
In a large bowl, whisk together the eggs, syrup and milk. Pour evenly over bread mixture and chill, covered, overnight.
Bake covered with foil in a preheated 350 degree oven for 30 minutes. Remove foil and bake for 30 additional minutes.
For the sauce, in a small saucepan stir sugar, cornstarch and water and cook over medium heat stirring occasionally for 5 minutes or until thickened. Stir in blueberries and simmer, stirring occasionally, for 10 minutes or until berries burst. Add the butter and stir. Serve with the french toast.
