Blueberry French Toast Casserole

• CASSEROLE
• 12 slices day-old white bread, crusts removed
• 2 (8 ounce) packages cream cheese
• 1 cup blueberries (I use more)
• 12 eggs
• 2 cups milk
• 1/2 cup maple syrup or 1/2 cup honey
• 2 teaspoons cinnamon
• SAUCE
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter or 1 tablespoon margarine

1. Cut bread into 1-inch cubes; place half in greased (I use pam) 9x13 inch baking dish.
2. Cut cream cheese into 1-inch cubes; place over bread.
3. Top with blueberries and remaining bread.
4. In a large bowl, beat eggs, milk, and syrup- mix well.
5. Pour over bread mixture, sprinkle with cinnamon.
6. Cover and chill 8 hours (I've done it for 24 before) or overnight.
7. Remove from fridge 30 minutes before baking.
8. Cover and bake at 350u0b0F for 30 minutes.
9. In a saucepan, combine sugar, cornstarch, add water.
10. Bring to boil over medium neat; boil for 3 minutes stirring constantly.
11. Stir in blueberries; reduce heat.
12. Simmer for 8-10 minutes or until berries have burst.
13. Stir in butter until melted.
14. Uncover and bake for 30 more minutes or until golden brown and the center is set.

white bread, cream cheese, blueberries, eggs, milk, maple syrup, cinnamon, sugar, cornstarch, water, blueberries, butter

Taken from www.food.com/recipe/blueberry-french-toast-casserole-139066 (may not work)