This is well worth doing and make sure you start the night before. It’s worth it!
From the blogger, “One Perfect Bite” and adapted from a Patricia Wells recipe
Serves 8 to 10
Casserole
1 (1lb) loaf day-old blueberry streusel bread, cut into1 inch cubes, or make up the Betty Crocker or Marie Callender’s blueberry muffin mix the day before.
1 8oz package cream cheese, cut into half inch cubes
1-1/4 cups fresh or frozen blueberries, divided use
12 extra large eggs,organic preferably
2 cups light cream or half and half (cream is best!)
1/3 cup maple syrup
Sauce
1 cup sugar
2 tbsp cornstarch
1 cup water
1 cup blueberries
1 tbsp butter
Directions
Grease a 9x13x2 inch baking dish with butter or cooking spray.
Cover the bottom of the baking dish with half of the cubed bread.
Dot the cubes of bread with small evenly placed pieces of the cream cheese.
Sprinkle with 1 cup of blueberries.
Cover with remaining bread cubes.
In a large bowl, beat the eggs, add the half and half/cream and maple syrup and mix well.
Pour over the bread mixture.
Sprinkle the top of the casserole with the reserved 1/4 cup of blueberries.
Cover and chill 8 hours or overnight.
Remove from the fridge 30 mins before baking.
Preheat oven to 350 degrees F
Cover the dish with foil and bake for 30 minutes. Uncover and bake for another 30 to 50 minutes or until puffy and golden brown before baking and the center is set.
To make the syrup;
In a saucepan, combine the sugar and cornstarch. Add water and bring to the boil over medium heat.
Boil for 3 minutes, stirring constantly.
Stir in the blueberries; reduce the heat and simmer for 8 to 10 minutes until the berries have burst.
Stir in the butter. Serve over the French toast.
Makes 1-3/4 cups sauce
Cut casserole into desired portions. Transfer to plates for serving. Lightly drizzle each serving with about 1 tbsp of the sauce. Pass remaining sauce at the table
Enjoy!!