Overnight Blueberry French Toast
This blueberry French toast casserole is made the night before for a very delicious holiday breakfast or brunch. It's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it one-of-a-kind!
day-old bread, cut into 1-inch cubes
12
slices
cream cheese, cut into 1 inch cubes
2
(8 ounce) packages
fresh blueberries
1
cup
eggs, beaten
12
large
milk
2
cups
vanilla extract
1
teaspoon
maple syrup
⅓
cup
white sugar
1
cup
water
1
cup
cornstarch
2
tablespoons
fresh blueberries
1
cup
butter
1
tablespoon
 Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
  Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
  Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
  Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
  Serve portions of casserole on plates and pour warm syrup over top.
