Blueberry French Toast Casserole

Blueberry French Toast Casserole An "overnight" casserole that you're going to enjoy in the morning! 12 slices day-old bread, cut into 1-inch cubes (Italian bread works best I have found) 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh or frozen blueberries 12 eggs, beaten 2 cups whole milk 1 teaspoon vanilla extract ⅓ cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh or frozen blueberries 1 tablespoon butter Lightly grease a 9 x 13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large mixing bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to sort of “soak” them and make them “French toast-like”. Cover tightly and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast.