Overnight Blueberry French Toast

For this recipe I think the picture says it all!!!

Doesn't that just look AMAZING. And it tastes amazing too. This is a definite must try in blueberry season. We still have blueberries everywhere here but the prices are definitely going up. My mom tried this recipe when we visited Utah last May. She made it knowing that she would score some major points with my husband! He loves everything and anything blueberry (I have probably said that before). So go find some blueberries (you can use frozen ones too I think) and whip this up for a nice leisurely Saturday, or Sunday, breakfast/brunch. You will not be disappointed.

Overnight Blueberry French Toast

8-10 slices french (or sourdough) bread, torn into 1 inch pieces

1 pkg cream cheese, softened and whipped with 1/4 cup milk and 1/4 cup powdered sugar

1 cup blueberries

8 eggs, beaten

1 1/2 cups milk

1 tsp vanilla

1/4 cup maple syrup

1 cup blueberries

3/4 cup sugar

2 tbs cornstarch

3/4 cup water

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese mixture. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover and refrigerate overnight.

Remove the bread cube mixture from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 5 minutes, until the blueberries burst. Pour over the baked french toast.