Blueberry French Toast

This Blueberry French Toast is loaded with bread, cream cheese, and blueberries. My favorite part is the sauce – I have no doubt that we’ll be making this sauce over and over again to pour on our pancakes or ice cream.  It’s absolutely delicious.

• 12 slices bread, crusts trimmed
• 2 8-oz. packages cream cheese, cubed
• 1 cup blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup

• 1 cup sugar
• 2 T. cornstarch
• 1 cup water
• 1 cup blueberries
• 1 T. butter
• 1 t. vanilla

• Cut bread into one-inch cubes; place half in a greased 13″x9″ baking pan. Arrange cream cheese over bread; top with blueberries and remaining bread. Beat eggs in a large mixing bowl; blend in milk and syrup. Pour mixture over bread; cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 25-30 additional minutes or until golden. Drizzle sauce over top. Serves 8 to 10.
• To make sauce, combine sugar and cornstarch in a saucepan; add water and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer 8 to 10 minutes or until berries burst. Stir in butter and vanilla until butter melts.