Blueberry French Toast

I hadn’t planned on another brunch recipe so soon, but we had another birthday brunch after exercise last week and there were requests for the egg bake I brought, although it’s called French toast. When a recipe calls for 12 eggs I think of it as an egg bake. I like this one because it doesn’t call for any meat and nowadays there are  vegetarians to consider and who doesn’t like blueberries! I often serve little smokies or some other meat on the side.

Blueberry French Toast:
Plan ahead, this needs to be refrigerated overnight before baking!
12 slices day old white bread, crusts removed
2 pkg (8 oz each) cream cheese (I used one pkg and thought it was enough)
1 cup fresh or frozen blueberries
12 eggs
2 cups 2 % or whole milk
1/3 cup maple syrup or honey (I used real maple syrup)

Cut bread into 1 inch cubes; place 1/2 in a greased 9x13 inch pan (I like to use glass, doesn’t get so dark on the bottom). Cut cream cheese into 1 inch cubes and scatter over bread, top with berries then remaining bread cubes. Beat eggs, stir in milk and syrup, pour over bread mixture. Cover and refrigerate overnight. Let set at room temperature for 30 minutes then bake covered at 350 degrees for 30 minutes, uncover and bake another 25-30 minutes until top is brown and center set. Let set for 10 minutes before cutting into squares.  Serve with the following topping:

Blueberry sauce topping:
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 Tbsp butter

In small sauce pan, combine cornstarch and sugar then add water until smooth, bring to boil over medium heat, cook and stir for 3 minutes. Stir in blueberries, reduce heat, simmer for 8-10 minutes or until berries have burst, stir in butter until melted. Serve hot over French toast.  Happy Easter!!