Another fab Holiday brunch dish prepared the night before. This one oozing with sweet blueberries then covered in a warm blueberry sauce for good measure.

Makes 6 servings

For the breakfast casserole

4 brioche (about 14 oz in all)  or 8 x 1” thick slices of brioche or other white bread, cubed
1/4 lb cream cheese, cut into cubes
3/4 cup fresh or frozen blueberries
1 1/2 tbsp grated orange zest
6 large eggs
1 cup whole milk
1/4 cup pure maple syrup

For the blueberry sauce

3/4 cup sugar
1 tbsp cornstarch
3/4 cup water
3/4 cup fresh or frozen blueberries
2 tsp unsalted butter
3/4 tsp freshly squeezed orange juice

Lightly butter the bottom and sides of a 12 x 9 x 2 (approx) baking dish

Arrange half the brioche slices or cubes in the bottom. Scatter the cream cheese cubes, 3/4 of the blueberries and the orange zest over the brioche or bread. Top with the remaining brioche or bread cubes.

In a bowl, stir the eggs, milk and maple syrup to blend. Pour this egg mixture evenly over the entire casserole. Cover with aluminum foil and refrigerate overnight.

Preheat the oven to 350 F

Remove the casserole from the fridge 30 minutes before you cook it.
Bake, covered, for 40 minutes. Remove the foil and bake uncovered until puffed and golden, about another 30 minutes.

Meanwhile, prepare the blueberry sauce;

In a large saucepan, blend the sugar and cornstarch, then stir in the water. Cook over medium-high heat, stirring frequently, until the mixture boils, thickens, and becomes clear, about 5 minutes.
Stir in the blueberries. Reduce the heat to low and cook until the blueberries burst, about 10 minutes.
Remove from the heat and stir in the butter and lemon juice and keep warm until the casserole is done.

Cut the baked casserole into 6 squares, and transfer to plates. Pour abut 1/4 cup blueberry sauce over each portion and serve hot.