This is also made up the night before. It's always raved about.
BLUEBERRY FRENCH TOAST
12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter
Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. baking dish.
Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and
remaining bread cubes.
In a large bowl, whisk the eggs, milk and syrup. Pour over bread mixture.
Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°
for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted
near the center comes out clean.
In a small saucepan, combine the sugar, cornstarch and water until smooth.
Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened.
Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have
burst. Stir in butter until melted. Serve with French toast.
Yield: 6-8 servings (1-3/4 cups sauce).