Shelly's Recipe

BLUEBERRY FRENCH TOAST CASSEROLE

Category: French Toast

1 challah or egg bread, with crust removed, ripped apart
1 (8 oz) pkg cream cheese
2 cups blueberries
8 eggs
1/3 cup maple syrup
1/2 cup sugar
2 cups half-&-half

For the Blueberry Sauce:
1 cup sugar
1 cup water
2 tbsp cornstarch
1 cup blueberries
1 tbsp butter

In a greased 13x9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.

In a separate bowl, mix together the eggs, sugar, syrup and half-& half. Pour carefully and evenly over the bread mixture. Bake at 350 about 1 hour. Serve with blueberry sauce. Serves 12

MAKE A-HEAD TIP: Can be made the day before, refrigerated overnight, and baked the day you wish to seve it.

FOR THE BLUEBERRY SAUCE: In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened. Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.