This recipe takes some pre-planning, but the rich desert the next morning is well worth the work.
12 slices of day-old white bread or toasted bread
2 (8oz) packages of cream cheese
1 cup fresh or frozen blueberries
2 cups of milk
1/3 cup of maple syrup or honey
1 cup of sugar
2 Tbs cornstarch
1 cup of water
1 cup of fresh or frozen blueberries
1 Tbs. butter or margarine
Tear bread into 1-inch cubes and place half of the cubes in a 13 x 9 x 2 baking dish. Cut cream cheese into 1 inch cubes and place cubes over bread cubes in the baking dish. Layer one cup of blueberries over cream cheese and bread. Cover with the remaining bread cubes. Beat eggs in a large bowl. Add milk and honey and stir to combine. Pour over the bread mixture. Cover and chill for at least 8 hours. Remove dish from refrigerator 30 minutes before baking. Cover with aluminum foil and bake for 30 minutes at 350 degrees. Uncover dish and continue cooking for 25-30 minutes until the center is set and the top is golden brown.
In a saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat and keep boiling for three minutes while stirring constantly. Reduce heat and stir in blueberries. Simmer for 8-10 minutes until the berries have burst. Stir butter into the sauce until melted. Serve over French Toast.
Yield: 6-8 servings.