Blueberry French Toast Casserole

Note there is inactive chill time of at least 8 hours, up to overnight.

Cut bread into 1-inch cubes; place half in a greased 9×13 baking dish.

Cut cold cream cheese into 1-inch cubes; place over bread. Top with the blueberries and remaining bread.

In a large bowl, lightly beat the eggs. Add milk and syrup; mix well. Pour over the bread mixture. Cover and chill 8 hours or overnight.

Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350 F.

Cover with a sheet of foil and bake at 350 F for 30 minutes . Uncover and bake for 25-30 minutes more until golden brown and the center is set. (I have had to bake an additional 5-10 minutes more because the center wasn’t set.)

In a saucepan, combine sugar and cornstarch then stir in the water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in the blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Enjoy!

Recipe slightly adapted from tasteofhome.com.