Recipe(tried): Blueberry French Toast Casserole with Blueberry Sauce (make ahead)

Mindy: I got this recipe from the June/July 1996 Taste of Home. My mother and I have prepared it many times for such occasions with absolutely wonderful results. Hope you like it as much as we do.

BLUEBERRY FRENCH TOAST CASSEROLE

12 slices day-old white bread, crusts removed
2 packages (8 ounches each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

FOR THE SAUCE:
1 cup sugar
2 TBSP cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 TBSP butter or margarine

Cut bread into 1-inch cubes (I just tear the bread); place half in a greased
13x9x2-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread.

In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking.

Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

TO PREPARE THE SAUCE:
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over
medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries;
reduce heat. Simmer for 8-10 minutes or until berries have burst.

Stir in butter until melted. Serve over French toast.

Makes 6-8 servings (1 3/4 cups sauce)

Enjoy!