Blueberry French Toast Casserole--> Melanie Morrison -back to top 1 loaf of French Bread, crust removed 1(8oz.) pkg. of cream cheese 2 cups of Blueberries, fresh or frozen ( 1 cup for casserole and 1 cup for the sauce) 12 eggs 2 cups milk 1/3 cup of maple syrup Cut bread in 1 inch cubes; place half in a greased 13 x 9x 2 inch baking dish. Cut cream cheese into 1 inch cubes; place over bread mixture. Top with 1 cup of blueberries and then top blueberries with the rest of the bread cubes. In a large bowl, beat the egg, milk, and syrup; mix well. Pour the egg mixture over the bread mixture. Cover and chill for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes longer or until center is set. Sauce 1 cup of sugar 2 Tablespoons Cornstarch 1 cup of water 1 cup of blueberries, fresh or frozen 1 tablespoon of butter In a small sauce pan, combine sugar, cornstarch, and water until smooth. Bring to a boil over medium heat; Cook and stir for 3 minutes. Stir in the blueberries; Reduce the heat. Simmer for 8 -10 minutes or until berries have burst. Stir in the butter until melted. As you serve the Blueberry French Toast top each serving with the sauce. Yield: 6-8 servings (1-3/4 cups of sauce)