INGREDIENTS

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

    • SAUCE

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh blueberries or frozen blueberries
  • 1 tablespoon butter

DIRECTIONS

  1. Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread.
  2. Top with blueberries and remaining bread cubes.
  3. In a large bowl, beat eggs. Add milk and syrup; mix well.
  4. Pour over bread mixture.
  5. Cover and refrigerate for 8 hours or overnight.
  6. Remove from the refrigerator 30 minutes before baking.
  7. Cover and bake at 350 for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
  8. In a small saucepan, combine sugar, cornstarch and water until smooth.
  9. Bring to a boil over medium heat; cook and stir for 3 minutes.
  10. Stir in blueberries; reduce heat.
  11. Simmer for 8-10 minutes or until berries have burst.
  12. Stir in butter until melted. Serve with French toast.
  13. Yield: 6-8 servings (1-3/4 cups sauce).