Blueberry French Toast (baked)

Another Taste of Home recipes. I made this for New Years brunch and it was awesome.

Blueberry French Toast

12 slices day-old white bread, crusts removed (I used whole wheat)

2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey (I just used regular syrup)


SAUCE:

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter
1 tablespoon lemon or lime juice



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, beat eggs. Add milk and syrup; mix well. 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 golden brown and center is set.

In a small saucepan, combine all sauce ingredients except butter. Bring to a boil, boil for a few minutes then 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).