White Chocolate Blueberry Cream Cheese French Toast Casserole

• FOR THE CASSEROLE:
• 1 loaf Whole Wheat French Bread, Sliced And Cubed
• 8 ounces, weight Cream Cheese
• 8 ounces, weight White Chocolate Cream Cheese Indulgence From Philadelphia
• 1 cup Fresh Blueberries
• 12 whole Eggs
• 2 cups Milk
• 1/4 cups Maple Syrup Or Honey
• FOR THE BLUEBERRY SAUCE:
• 1/2 cups Sugar (scant)
• 2 Tablespoons Cornstarch
• 1 cup Water
• 1 cup Fresh Blueberries
• 2 Tablespoons Butter

1. Preheat oven to 350 F. Spray a 9x13 pan with non-stick spray and arrange cubed French bread in your baking dish. Cut the cream cheese into 1 inch cubes. Sprinkle it throughout the French bread cubes. Open the Cream Cheese Indulgence and plop it around as well. Sprinkle 1 cup of blueberries over the top.
2. In a mixing bowl, combine 12 eggs, 2 cups milk and 1/4 cup maple syrup or honey. Pour this mixture over the bread and cream cheese. Cover with foil.
3. Bake at 350 F for 30 minutes covered and then bake for an additional 15-30 minutes uncovered. The middle should be set and the bread, golden brown.
4. For the sauce:
5. Stir together sugar and cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup blueberries and simmer 8-10 minutes, stirring occasionally. Turn heat off and stir in the butter. Serve the sauce warm over the French toast casserole.
6. Enjoy!
7. *This can be made ahead and put in the fridge overnight, unbaked. Bake as directed the next morning. Just heat up blueberry sauce before serving.

whole wheat french bread, weight cream cheese, weight white chocolate cream cheese, fresh blueberries, eggs, milk, ubc, sugar, cornstarch, water, fresh blueberries, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/white-chocolate-blueberry-cream-cheese-french-toast-casserole/ (may not work)