Blueberry French Toast Bake
French Toast:
1 loaf day-old French bread, crusts removed
2 (8 oz.) packages light cream cheese
1-2 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup
Sauce:
1/2 c. sugar
1 T. cornstarch
1 c. water
2 c. fresh or frozen blueberries
- Cut the bread into 1″ cubes. Place half in a 9×13 (or other shallow 4ish quart baking dish) dish coated with cooking spray. Cut cream cheese into 1″ cubes. Place over bread. Top with blueberries and remaining bread.
- In a large bowl, beat the eggs and add the milk and syrup; mix well. Pour over the bread mixture. Cover and chill for 8 hours or overnight.
- Remove from fridge 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover and bake for 25-30 minutes or until golden brown and the center is set.
- Sauce: In a saucepan, combine the 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 the berries have burst. Serve over French toast.
