Blueberry French Toast

I had to make "snacks" for my Bible Study group this morning and went through several ideas before I finally landed on the perfect one. One thing that we have been so blessed with is blueberry bushes in our backyard! We have a lot of frozen blueberries that we picked this summer so it only seemed right to make something with them! I found this recipe when I was adding my sister's recipes to a cookbook that my sisters and I are putting together. It was a big hit and really quite easy as it is one that you assemble the night before and then just have to bake it in the morning. I made the syrup while it was baking. It was a big hit at Bible Study and I am glad it will be in our new cookbook! It is originally from Taste of Home.

Blueberry French Toast

12 slices day old white bread, crusts removed
2 pkg. (8 oz. each) cream cheese
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup or honey

SAUCE
1 c. sugar
2 tbsp. corn starch
1 c. water
1 c. fresh or frozen blueberries
1 tbsp. butter or margarine


Cut bread into 1-in. cubes; place half in a greased 9x13 baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup, mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350* for 30 minutes. Uncover; bake 25-30 minutes more until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.