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Breakfast Dish Blueberry French Toast
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| 12 slices | day old bread with crusts removed |
| 2 8 oz creme cheese | |
| 1 cup | blueberries |
| 12 | eggs |
| 2 cups | milk |
| 1/3 cup | maple syrup |
| ----Sauce----- | |
| 1 cup | sugar |
| 2 tblsp | cornstarch |
| 1 cup | water |
| 1 cup | fresh blueberries |
| 1 tblsp | butter |
Cut bread into 1 inch cubes. Place half in a greased 13x9 greased baking
dish. Cut creme cheese into one inch cubes. Place over bread. Top with blueberries and remaining bread cubes. In large bowl, beat eggs, add milk, and syrup, and mix well. Pour over bread mixture and chill overnight.
Remove from refrigerator 30 min before baking. Cover, bake 350 for 30 min. Uncover; bake 25-30 min or until center is set. In small saucepan, combine sugar, cornstarch, water and butter. Heat until mixture is liquid, add blueberries and heat. Serve over casserole.
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