Baked Blueberry Brunch

• 24 slices bread, cubed
• 1 lb cream cheese, cut into cubes
• 2 cups blueberries
• 14 cup orange zest
• 24 large eggs
• 1 quart milk
• 1 cup maple syrup
• 3 cups sugar
• 23 cup cornstarch
• 3 cups water
• 3 cups blueberries
• 1 tablespoon lemon juice
• 3 tablespoons butter

1. Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2" pan.
2. Scatter cream cheese, 2C of blueberries, and orange zest over bread.
3. Place remaining bread cubes over blueberries.
4. Mix together eggs, milk, and maple syrup.
5. Pour evenly over entire pan.
6. Cover and refrigerate 4 hours or overnight.
7. Preheat oven to 350F Bake covered for 40 minutes.
8. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked.
9. Cut into 24 squares and keep warm.
10. For sauce: in a large pot, thoroughly blend sugar and cornstarch.
11. Stir in water.
12. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes.
13. Stir in blueberries and simmer until berries pop.
14. Remove from heat and stir in butter and lemon juice.
15. Keep warm.
16. To serve: pour about 1/4 to 1/2C sauce over the hot blueberrry bread.

bread, cream cheese, blueberries, orange zest, eggs, milk, maple syrup, sugar, cornstarch, water, blueberries, lemon juice, butter

Taken from www.food.com/recipe/baked-blueberry-brunch-407288 (may not work)